White fish with spicy beans and chorizo

Ingredients

• 1 tbsp olive oil 
• 1  onion chopped
• 1 small rosemary sprig finely chopped
• 25 g chorizo chopped
• 2  fat garlic cloves crushed
• 700 g oz bottle passata 
• 410 g cannellini bean in water drained canned
• 200 g cabbage shredded green
• 1 pinch sugar 
• 4 fillet chunky haddock skinless

Equipment

• frying pan

Directions

1. Heat the oil in a large frying pan, then soften the onion for 5 mins.
2. Add the rosemary, chorizo and garlic, then fry for 2 mins more until the chorizo is starting to crisp. Tip in the passata, beans, cabbage and sugar, season, then simmer for 5 mins.
3. Add the fish to the pan, leaving the tops of the fillets peeking out of the sauce, then cover with a lid and leave to cook for 3-5 mins or until the flesh flakes easily. Delicious served with crusty bread.