50 mins

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2 chunky cod fillets (you could use haddock or pollock if you prefer)

100g diced cooking chorizo

1 pinch saffron threads

1 large glass white wine

250ml chunky passata

½ tsp smoked paprika

1 can chick peas or butter beans, drained and rinsed

1 large red onion, finely diced

2 cloves garlic, minced

1 chicken stock pot in 250ml boiled water

Juice of 2 lemons

2 tsp sugar

Fresh flat leaf parsley

Olive oil for cooking

Extra virgin olive oil for finishing

Sea salt and black pepper

Green vegetables (samphire, asparagus, tenderstem broccoli) and butter to serve

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1. In a cooking pot/pan with a lid, fry the chorizo in a little cooking olive oil until it starts to char at the edges, then remove it with a slotted spoon and put it in a bowl until later.

2. To the oil in the pan add the onion and cook on a medium heat for about 10 minutes until softened, then add the smoked paprika, garlic and cook for a couple more minutes.

3. Next add the saffron, wine, stock, passata and sugar, bring to a simmer gently with the lid on and taste after about 10 minutes, adding salt and pepper as needed.

4. Next, add the chick peas or butter beans and lemon juice, cooking for around 5 minutes with the lid off, and place the cod fillets in to the pan with the chorizo, nudging the chick peas out of the way so the cod is partly under the sauce.

5. Put the lid on and simmer gently for around 8 to 10 minutes, spooning the sauce over it a couple of times as it cooks.

6. When done, remove the lid and scatter with the fresh parsley mixed with a little extra virgin olive oil.

7. Serve at the table in the cooking pot. Doing this will mean the cod continues to cook in the residual pan heat, so you don’t need to overdo it on the hob.

8. Serve with green vegetables that’s been dressed in a little butter.