This dish brings together two ingredients that work surprisingly well: flaky white cod and spicy chorizo. The chorizo does most of the flavour work, releasing its paprika-rich oils into the pan to create a base that’s both smoky and warming. Once you add the tomatoes and beans, everything starts to come together into something that feels more like a stew than a simple fish dish.

The cooking method is simple. You’re building flavours in layers, starting with the onion, then adding the chorizo to get those oils flowing, followed by tomatoes and beans for substance. The cod goes in at the end, where it gently poaches in all those lovely juices rather than being fried or grilled separately. This means the fish stays tender and picks up all the surrounding flavours.

Cannellini beans might seem like an odd addition, but they make this dish much more filling and add a creamy texture that works well with the firmer fish. The olives and lemon juice at the end brighten everything up and cut through the richness of the chorizo.

The whole thing cooks in one pan, which means less washing up and more time to enjoy your dinner. You can have this on the table in about half an hour, and it’s the sort of meal that works just as well for a midweek dinner as it does when you have friends round.

Serve it with whatever you have to hand. Couscous soaks up the juices nicely, but a chunk of good bread or some buttery new potatoes work just as well. The important thing is having something to mop up those chorizo-infused tomatoes, because that’s where all the flavour lives. Enjoy!