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In a heavy saucepan, gently fry the diced shallots in olive oil and then add the chorizo and garlic and chilli.
Strip the darker part of the cavolo nero away from the stalk.
Once the chorizo has turned the oil orange and the shallots and garlic have softened, add the cavolo nero.
Stir in and leave for a minute with the lid on.
Then drain a can of butter beans and add them, gently stirring so they don't break up.
Once they have warmed through, add a squeeze of lemon and place the cod on top of the other ingredients and place the lid on.
Turn the heat to low and leave the cod to steam for 10 mins or so.
Lift the lid to check the cod is cooked through and tuck in!