Cut green bell pepper, chilli and onion into small cubes and place it in a deep cooking pan.
Add olive oil and a few spoons of wine. Cook for 7 minutes on medium heat.
Cut chorizo and add it to vegies. Close a pan with a lead and let it cook for another 10 minutes.
Cut tomato, mint and place it in a pan as well, add a can of beans (drained from water), paprika, garlic and the rest of the wine. Stir well. Close with a lead and let it cook on low heat for another 10 minutes.
In a separate non-stick frying pan add olive oil. Season cod fillets with salt, pepper, paprika and cook them until the skin is crisp for approximately 3 minutes on each side.
Take fillets out and place them into the bean stew and close the lead. Let the cod cook for another 5 minutes. When ready to serve, place beans on a plate first and put cod on top.