Sauté a couple of shallots with some chorizo, thinly sliced and torn into small pieces, until the red fat runs out and you can smell the smokiness, then
add a couple of chopped up tomatoes which you've skinned, a small glass of vermouth, a tin of cannellini beans, drained, and some chopped fresh thyme.
Bring to a simmer, cover and cook for 5 minutes or so, until the tomatoes go to a pulp, then transfer to a shallow dish. Top with a couple of loin fillets of cod,
brush a little olive oil and season with salt and freshly ground black pepper. Pop into a hot oven (180°C) for 20-25 minutes, until the fish is nicely done,
sprinkle with chopped parsley and serve, with some steamed broccoli on the side.