1 tbsp olive oil
1 onion , chopped
small rosemary sprig, leaves finely chopped
25g chorizo, chopped (more if you like)
2 fat garlic cloves , crushed
410g can cannellini beans in water, drained
200g shredded green cabbage
4 skinless Haddock fillets (large chunky fillets)
Heat the oil in a large frying pan, then soften the onion for 5 mins. Add the rosemary, chorizo and garlic, then fry for 2 mins more until the chorizo is starting to crisp. Tip in the passata, beans, cabbage and sugar, season, then simmer for 5 mins.
Add the fish to the pan, leaving the tops of the fillets peeking out of the sauce, then cover with a lid and leave to cook for 5 mins or until the flesh flakes easily. Serve with crusty bread.