Pan-fried cod with chorizo & butterbean stew

Sprinkle some salt over the cod fillets, then sit them on kitchen paper while you prepare the stew. Heat 2 tbsp oil in a sauté or frying pan over a medium-high heat, then add the chorizo. Cook for 4-5 minutes, stirring often, until golden and crisp, then remove with a slotted spoon, leaving the fat in the pan. Set aside.

Add the onion to the pan and fry, stirring often, for 5-6 minutes until golden and softening. Add the garlic and fry for 2 minutes more, then tip in the butterbeans and toss in the oil to coat. Pour in the stock, return the chorizo to the pan, bring to a simmer and reduce gently for 10 minutes.

Halfway through the cooking time, place another frying pan over a medium-high heat and add a drizzle of oil. Give the fish fillets a pat dry, then add them to the hot pan and fry for 2-3 minutes on each side, depending on the thickness, until opaque and beginning to flake. Turn the heat off and leave the fish fillets there to rest for a minute.

Squeeze the lemon juice into the stew, then season to taste and stir through most of the parsley. Divide between bowls, then top with a fish fillet and scatter with the lemon zest, black pepper and the remaining parsley. Serve with crusty bread for mopping up the sauce, if liked.