We all love spicy sausage in a tomatoey sauce – but have you ever tried it with fish? It’s a surpising combination – yet it works really well!

SERVES 4 PREP 15 MINS

COOK

 1 tsp olive oil

1 onion, finely chopped

100g chorizo sausage, sliced

1 garlic clove, crushed

2 x 400g cans chopped tomatoes

200ml passata

200ml vegetable stock

1tbsp red wine vinegar

400g can cannellini beans, drained and rinsed

200g peeled raw king prawns

300g pollack fillet, cut into cubes

2tbsp chopped fresh basil

Crusty bread, to serve

1 Heat oil and fry onion for a few mins, to soften. Add chorizo and pan-fry to crisp up.

2 Add garlic, canned tomatoes, passata and vegetable stock. Simmer for 15 mins.

3 Add the red wine vinegar, cannelini beans, prawns, pollack and basil. Simmer together for 5 mins until the fish and prawns are tender.

4 Serve in bowls with warm crusty bread.

Per serving: 290 cals, 8g fat (3g saturated), 20g carbs