Fry the chorizo and spring onions in garlic oil until the chorizo oil is released.
Add the tomatoes, paprika and garlic oil. Half fill the empty tomato can with water and add that in to. Simmer for about 30 mins on the job until the tomato sauce has reduced down.
Add in the corn and mangetout, then nestle your cod fillets into the tomatoes. Put a lid on the pan and keep simmering gently for 15-20 mins (depending on the size of your fillets).
Serve with crusty bread or rice. I put the broccoli on the side because I didn’t fancy putting it in the pan.
