Instructions

1. Cook the potatoes in a large pan of boiling water for 10 mins or until cooked through and drain.
2. While the potatoes are cooking, fry the chorizo in a dry pan for 3 minutes or until golden. Remove the chorizo from the pan and add the cod, skin side down. Fry for 4 minutes and 1 minute on the other side. Lift the fish out of the pan and put on a plate covered with tin foil.
3. Add the chorizo, wine and tomatoes to the pan. Bubble for 3 minutes until the liquid is reduced and the tomatoes are starting to burst. Serve the fish with the tomato sauce and potatoes.