Preheat the oven to 180℃.

Par boil the potatoes for 6-7 minutes until a knife will cut through them. Drain and set aside.

In a large frying pan, fry the onion, carrot and celery over a medium heat for 5 minutes, until the onions soften.

Add the chorizo and cook for a further few minutes until the oil is released.

Next, add the chopped garlic, stir well and cook for one more minute.

Pour in the tinned chopped tomatoes, followed by the vegetable stock.

Add the cannellini beans and the par boiled potatoes. Season and bring it to the boil.

Stir through half of the chopped parsley. Then transfer the stew to an oven proof dish.

Season the cod fillets then lay them over the top, submerging them slightly.

Bake in the oven for 15 minutes, or until the fish has cooked.

Finish with some more chopped parsley.