Cod and chorizo stew

Method

1. Heat the olive oil in a frying pan, add the chorizo and fry until just starting to crisp. Remove with a slotted spoon to a bowl and set aside.
2. Finely the onion then, in the same pan, soften it for 8 minutes over a low heat. Stir through the paprika and the chilli flakes and cook for 2 minutes more. Add the white wine, chopped tomatoes, roasted peppers and chickpeas. Season well, mix and bring to a simmer.
3. Chop the cod fillet into large chunks and add to the pan along with the crisp chorizo. Bubble gently for 3 minutes or until the cod is just cooked through. Taste and adjust the seasoning, if need be. Sprinkle over a handful of chopped fresh flatleaf parsley and serve with creamy mash or garlic bread.