Bold and robust, a comforting way to serve fish, as good in the winter months as summer evenings!   Super quick for a mid week meal or impressive for a supper with friends. 

 2 red onions, chopped

Approx 100g cooking chorizo cut into chunks (buy in a piece, not slices)

2 cloves garlic, finely chopped

1-2tsp sweet paprika

pinch chilli flakes (optional)

salt and pepper

1Tbs tomato puree

1 Tbs thyme leaves (fresh if possible)

a wine glass of red wine

400g tin chopped tomato

400g tin butter beans, rinsed and drained well

4 sea bass (or trout) fillets, wiped dry with paper towel

Handful of chopped flat leaf parsley to garnish

Gently fry the onion for 5-8 mins until translucent, in a large non-stick saucepan . Add the chorizo and cook for another 2-3 mins.  

Add the rest of the ingredients (except the fish), stir well, cover the pan, bring to the boil then turn down the heat and simmer for about 15-20 mins until thick (if its too watery, then take the lid off and cook for another 5 mins to reduce).   You can do this ahead of time.

Re-heat the bean ragu when you ready to serve.   Heat a non-stick frying pan, wiped with a little olive oil and gently cook the fish for about 2 mins on each side until looked through.

Pile a generous spoonful of ragu on each plate, then top with the fish (skin side up) and a good sprinkle of herbs.  

Serves 4