Dice the onion and chop the garlic.

Heat 1 tbsp of olive oil on a medium heat and fry the onion and garlic until softened (about 5 mins).

Dice the chorizo and add to the onion and garlic.

Cook for another 2-3 minutes until the chorizo starts to colour and release some of its oil.

Add the chopped, tinned tomatoes and season well with salt and black pepper.

Add the stock to thin the sauce slightly and cook on a low heat for about 10 mins to infuse the flavours.

Rinse the haricot/navy beans and add to the frying pan.

Warm everything through and allow to cook while you prepare the fish.

Heat the remaining tbsp of oil in a frying pan on a high heat.

Season both sides of the fish with salt and black pepper and fry for 2-3 minutes on each side until cooked all the way through.

Just before serving, chop or tear the basil into small pieces and stir through the cassoulet.

Top the cassoulet with the fish and serve with a drizzle of olive oil, some fresh black pepper and some extra basil leaves as garnish.