34473 – 200g chorizo, roughly chopped
90274 – 2 small red onions, chopped
92664 – 900g skin on middy potatoes, cut into small cubes
5756 – 250g cherry tomatoes, halved
68311 – Halen Môn smoked water
16065 – 500g fresh mackerel fillets, skinned
45699 – Halen Môn smoked sea salt
80195 – Large handful of fresh flat parsley leaves, chopped
Fry chorizo sausage on high heat for 2 mins in large non stick frying pan, until most of the oil has been released. Remove with slotted spoon.
Reduce heat to medium and add the onions, potatoes and smoked water to the pan. Coat in the oil from the chorizo and cook for 12-15 mins, stirring occasionally or until potatoes are tender and the onions soft.
Brush the mackerel fillets with oil from chorizo and sprinkle the Halen Môn smoked sea salt on top, grill until just cooked.
Stir in the tomatoes and chorizo. add mackerel fillets to the pan. Gently mix and cook for 2 mins until hot through and mackerel has broken up into rustic chunks.
Stir in parsley and serve.
If possible serve in the pan as a sharing tapas dish with baked bread.
Alternatively, don’t flake up the fish fillets and serve on top of the potatoes with a side of green salad.