3 tbsp olive oil
2 onions, thinly sliced
1 of each red and yellow peppers, cut into strips
2 courgettes, halved and sliced
200g chorizo, skinned and cubed
2 tsp smoked paprika
200ml white wine
250ml chicken stock
1 orange
4 hake fillets
a handful flat-leaf parsley, chopped
crusty bread, to serve

Heat the olive oil in a large shallow casserole and cook the onions, peppers and courgettes over a high heat for 10 minutes until charred and softened, then turn down the heat to medium and add the chorizo. Cook for 5 minutes until the oil has turned red and the chorizo is starting to crisp. Add the paprika and cook for 30 seconds before pouring in the wine. Bubble for 2 minutes then add the stock.

Use a serrated knife to remove the peel from the orange, then cut it into ½cm slices. Put this on top of the vegetables in the pan. Lay the hake fillets on top of the orange slices, season well and reduce the heat to a simmer. Put on the lid and simmer for 10 minutes or until the hake is just cooked through.

Scatter over the parsley and serve with crusty bread and a salad, if you like.