Ingredients
Method
1.In a medium saucepan heat the oil, add the chopped onion and garlic and cook until soft. Add the wine and simmer until reduced by half then add chorizo and fish stock and simmer again until reduced by 1/3.
2.Mix in the tomatoes, and dried chilli and simmer for 10 minutes with the lid off.
3.Add the fish and beans and cook gently for a further 8 – 10 minutes. Toss in olives and parsley. Serve in warmed shallow bowls with a chunk of bread to mop up the juices.
