Wild Alaska pollock, butter bean and chorizo cassoulet

30 MINUTES | SERVES 4 | EASY lardons or smoked streaky bacon 100g, chopped onion 1, chopped green pepper 1, seeded and sliced garlic 1 clove, crushed chorizo or salami 100g, chopped butter beans 2 x 400g tins Alaska pollock 300g frozen fillet, skinned and cut into chunks vegetable stock 150ml, hot cherry tomatoes 12, halved flat-leaf parsley 2 tbsp of chopped

Heat a heavy-based pan or casserole dish and add the lardons or bacon. Cook over a medium-high heat until crisp, then scoop out and set to one side. Add the onion, green pepper and garlic to the pan and fry gently for 3-4 minutes, then stir in the chorizo or salami and add the butter beans (do not drain them first). Add the pollock and the stock, then simmer, partially covered, for 10-12 minutes, or until the fish is cooked – the flesh should be opaque and flake easily. Add back the lardons or bacon along with the tomatoes, and stir. Season, then serve sprinkled with the flat-leaf parsley.