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Heat 2 tbsp oil in a pan. Cook the spring onions, chard stems and garlic for 5 minutes or until the chard stems start to become tender. Stir in the paprika, stock and chard leaves, cover and simmer for 3 minutes. Add the butter beans and heat gently for 2-3 minutes.
Dust the cod in the flour, then fry in a separate frying pan in 1 tbsp of oil for 3 minutes each side until golden. Serve with the bean and chard stew.