2 garlic cloves, chopped
2 tbsp roughly chopped flatleaf parsley
110g/4oz roasted peppers (from a jar), thickly sliced
2 sprigs rosemary, finely chopped
1 shallot, chopped
4 sprigs thyme, finely chopped
1 tomato, peeled, seeds removed, finely chopped
250ml/9fl oz chicken stock
350g/12oz tinned haricot beans, drained
2 tbsp olive oil
2 tsp sweet smoked paprika
50g/1¾oz unsalted butter
5 tbsp double cream
200g/7oz cooking chorizo, cut into small chunks
1 whole plaice or lemon sole, filleted and pin boned