- 2 tbsp olive oil
- 200g/7oz cooking chorizo, cut into small chunks
- 1 tomato, peeled, seeds removed, finely chopped
- 2 garlic cloves, chopped
- 1 shallot, chopped
- 110g/4oz roasted peppers (from a jar), thickly sliced
- 350g/12oz tinned haricot beans, drained
- 2 sprigs rosemary, finely chopped
- 4 sprigs thyme, finely chopped
- 2 tsp sweet smoked paprika
- 250ml/9fl oz chicken stock
- 50g/1žoz unsalted butter
- 5 tbsp double cream
- 2 tbsp roughly chopped flatleaf parsley
- 2 tbsp olive oil
- 1 whole plaice or lemon sole, filleted and pin boned
- 50g/1žoz unsalted butter
- Heat a large frying pan until medium-hot. Add the olive oil and the chorizo and cook for 5 minutes, or until the oil has changed colour and the chorizo is crisp around the edges.
- Add the tomato, garlic and shallot. Gently fry for a minute, then add the peppers, beans, rosemary, thyme and paprika and cook for a further 2 minutes.
- Add the stock and bring to a simmer. Cook for 4-5 minutes, or until the shallot has softened and the volume of liquid has reduced slightly. Stir in the butter, cream and parsley. Season, to taste, with plenty of black pepper.
- For the fish, heat the oil in a medium frying pan. Once hot, add the fish skin-side down in the pan and cook for 2-3 minutes on each side. Add the butter and baste the fish with it as it melts.
- To serve, place the beans in serving bowls and top with the fish.