Roast Fish and Chorizo Stew
1 large onion, finely chopped
200g cooking chorizo, chopped into small pieces
400g can chopped tomatoes
300ml chicken or fish stock
4 hapuka or monk fish fillets
400g can butter beans, drained
½ small pack parsley, roughly chopped
2 agria potatoes, peeled and sliced
1/2 red onion
50g aged cheddar or gruyere cheese
Heat the oil in a deep-frying pan and add the onion. Cook over a medium heat for 5 mins until starting to soften. Add the chorizo and cook for another few mins to release the oil. Coat the onion in the chorizo oil, then tip in the tomatoes and add the stock. Season and bring to the boil, then simmer for 20 minutes or until reduced.
Season the fish fillets and roast in a hot pan with a little oil until golden brown then nestle them into the pan with the stew in and gently simmer for about 5 mins. Gently mix in the butter beans and cook for 1-2 mins more until hot. Scatter with parsley and serve in bowls.
Fry the potato slices until golden brown, then add the onion and grate cheese over and bake for 20 minutes.