Spanish-style cod and chickpea stew

Method

1. Heat a large non-stick pan, then fry the chorizo and onion for 8 minutes or until soft and caramelised. Add the garlic cloves and smoked paprika and cook for 1 minute.
2. Stir in the tomato purée, vegetable stock, chickpeas and roasted red peppers. Cook for 4-5 minutes until thickened.
3. Cut the cod loin into 4cm chunks, then nestle into the sauce. Cook for 3-5 minutes or until cooked through and the fish flakes easily. Sprinkle with chopped fresh flatleaf parsley and serve with crusty bread or rice.