Fry a chopped onion in hot olive oil until starting to soften, then add cooking chorizo, cut into small chunks, and fry
for a few minutes to release the oil. Add 3 to 4 skinned and chopped tomatoes, together with a Tbs tomato paste and
a small glass of dry white wine (or dry white vermouth). Season with a little sea salt and freshly ground black pepper,
cover and simmer for 10 minutes or so, until the tomatoes break down into a thick sauce. Add in a drained can of butter beans,
bring back to a simmer, then nestle in a couple of skinned fillets of cod, seasoned. Cover and cook gently for about 10 minutes,
until the fish is done. Garnish with chopped parsley and serve in warm bowls.