Heat the oil in a high sided frying pan, add the onion, garlic and chorizo. Cook for 5 mins until the onion is starting to soften and the chorizo has released it’s red oils. Stir in the paprika, cherry tomatoes, passata and butterbeans. Bring to a simmer then cook for a further 5 mins.
Stir in the vinegar and sugar with some seasoning then nestle the cod fillets into the sauce and cover and cook for a further 20 mins, or until the fish is just cooked through. Remove from the heat and scatter over parsley, serve with crusty bread.