Heat a large frying pan until medium-hot. Add the olive oil and the chorizo and cook for 5 minutes, or until the oil has changed colour and the chorizo is crisp around the edges.
Add the tomato, garlic and shallot. Gently fry for a minute, then add the peppers, beans, rosemary, thyme and paprika and cook for a further 2 minutes.
Add the stock and bring to a simmer. Cook for 4-5 minutes, or until the shallot has softened and the volume of liquid has reduced slightly. Stir in the butter, cream and parsley. Season, to taste, with plenty of black pepper.
For the fish, heat the oil in a medium frying pan. Once hot, add the fish skin-side down in the pan and cook for 2-3 minutes on each side. Add the butter and baste the fish with it as it melts.
To serve, place the beans in serving bowls and top with the fish.