Heat the oil in a large pan over a medium heat. Once hot, add the onion and cook for 8-10 minutes until softened. Then, add the garlic and fry for a further minute until fragrant.

Add the chopped chorizo and fry until the juices start to release - about 3-4 minutes - stirring occasionally.

Add the courgette, peppers and spices and toss everything to coat in the oils and chorizo juices. Cook for 5-6 minutes until starting to soften.

Stir in the chopped tomatoes. If your tomatoes are quite sour, add the sugar now. Bring to a boil then reduce to a simmer for a couple of minutes to allow the sauce to thicken slightly.

Pour in the butter beans with their bean stock, stir to combine and bubble away for 2-3 minutes to warm the beans through and allow the mixture to thicken slightly. Check for seasoning and adjus to taste.

Nestle the cod fillets on top of the stew with a pinch of salt and pepper. Cover with a lid and gently simmer over a low-medium heat for 7-8 minutes or until the cod is fully cooked through. It should flake easily.

Scatter over the parsley and squeeze over the juice of half a lemon. Serve into bowls with a squeeze more lemon and a side of crusty bread for dunking, if you like.