Fried flat fish with a bean stew recipe
 Fillets of plaice or lemon sole are simply fried in butter and served with a wholesome bean stew laced with chorizo. 2 tbsp olive oil200g/7oz cooking chorizo, cut into small chunks1 tomato, peeled, seeds removed, finely chopped2 garlic cloves, chopped1 shallot, chopped110g/4oz roasted peppers (from a jar), thickly sliced350g/12oz tinned haricot beans, drained2 sprigs rosemary, finely chopped4 sprigs thyme, finely chopped2 tsp sweet smoked paprika250ml/9fl oz chicken stock50g/1¾oz unsalted butter5 tbsp double cream2 tbsp roughly chopped flatleaf parsley 2 tbsp olive oil 200g/7oz cooking chorizo, cut into small chunks 1 tomato, peeled, seeds removed, finely chopped 2 garlic cloves, chopped 1 shallot, chopped 110g/4oz roasted peppers (from a jar), thickly sliced 350g/12oz tinned haricot beans, drained 2 sprigs rosemary, finely chopped 4 sprigs thyme, finely chopped 2 tsp sweet smoked paprika 250ml/9fl oz chicken stock 50g/1¾oz unsalted butter 5 tbsp double cream 2 tbsp roughly chopped flatleaf parsley 2 tbsp olive oil1 whole plaice or lemon sole, filleted and pin boned50g/1¾oz unsalted butter 2 tbsp olive oil 1 whole plaice or lemon sole, filleted and pin boned 50g/1¾oz unsalted butter Method Heat a large frying pan until medium-hot. Add the olive oil and the chorizo and cook for 5 minutes, or until the oil has changed colour and the chorizo is crisp around the edges. Add the tomato, garlic and shallot. Gently fry for a minute, then add the peppers, beans, rosemary, thyme and paprika and cook for a further 2 minutes.Add the stock and bring to a simmer. Cook for 4-5 minutes, or until the shallot has softened and the volume of liquid has reduced slightly. Stir in the butter, cream and parsley. Season, to taste, with plenty of black pepper.For the fish, heat the oil in a medium frying pan. Once hot, add the fish skin-side down in the pan and cook for 2-3 minutes on each side. Add the butter and baste the fish with it as it melts.To serve, place the beans in serving bowls and top with the fish. Heat a large frying pan until medium-hot. Add the olive oil and the chorizo and cook for 5 minutes, or until the oil has changed colour and the chorizo is crisp around the edges. Heat a large frying pan until medium-hot. Add the olive oil and the chorizo and cook for 5 minutes, or until the oil has changed colour and the chorizo is crisp around the edges. Add the tomato, garlic and shallot. Gently fry for a minute, then add the peppers, beans, rosemary, thyme and paprika and cook for a further 2 minutes. Add the tomato, garlic and shallot. Gently fry for a minute, then add the peppers, beans, rosemary, thyme and paprika and cook for a further 2 minutes. Add the stock and bring to a simmer. Cook for 4-5 minutes, or until the shallot has softened and the volume of liquid has reduced slightly. Stir in the butter, cream and parsley. Season, to taste, with plenty of black pepper. Add the stock and bring to a simmer. Cook for 4-5 minutes, or until the shallot has softened and the volume of liquid has reduced slightly. Stir in the butter, cream and parsley. Season, to taste, with plenty of black pepper. For the fish, heat the oil in a medium frying pan. Once hot, add the fish skin-side down in the pan and cook for 2-3 minutes on each side. Add the butter and baste the fish with it as it melts. For the fish, heat the oil in a medium frying pan. Once hot, add the fish skin-side down in the pan and cook for 2-3 minutes on each side. Add the butter and baste the fish with it as it melts. To serve, place the beans in serving bowls and top with the fish. To serve, place the beans in serving bowls and top with the fish.