Melt the butter in a large pan, add the garlic, shallot, herbs, celery, chorizo and leek and cook for a minute. Add all the remaining ingredients, bring to the boil then simmer for 5 minutes. Finish with fresh parsley and season.
Heat a large non stick pan, add the oil when hot, fry the cod skin side down, season, cook for 2 minutes, add butter, flip over and cook for another 2 minutes.
Chop the sourdough into cubes and fry in butter until crisp, blitz in a food processor, pour into a bowl and stir through the lemon zest and parsley.
To serve, spoon the beans onto plates, top with fish, sprinkle over the crumb.
Melt the butter in a large pan, add the garlic, shallot, herbs, celery, chorizo and leek and cook for a minute. Add all the remaining ingredients, bring to the boil then simmer for 5 minutes. Finish with fresh parsley and season.
Heat a large non stick pan, add the oil when hot, fry the cod skin side down, season, cook for 2 minutes, add butter, flip over and cook for another 2 minutes.
Chop the sourdough into cubes and fry in butter until crisp, blitz in a food processor, pour into a bowl and stir through the lemon zest and parsley.
To serve, spoon the beans onto plates, top with fish, sprinkle over the crumb.
