Let the frozen cod thaw in the fridge overnight. The day after slice it in half if you bought one large piece of cod.

Place the chorizo on some parchment paper and cover with another sheet of parchment paper.

Bake the chorizo in a preheated oven at 356°F (180°C) for 5 minutes. Not longer or it will burn and turn black. The chorizo should be medium crunchy.

Pour the cooked white beans in a sieve of colander and rinse them under cold running tap water. Let the beans drain a bit and then transfer them to a large mixing bowl. Chop the baked chorizo up and add it to the beans together with the chopped red onion.

Stir the beans and add the freshly chopped parsley and a drizzle of olive oil. Season with a pinch of pepper and salt.

Stir the bean salad well and place it in the fridge to chill. Pour 3 tablespoons of olive oil in a medium non-stick pan and add the sliced garlic.

Place the pan over medium-high heat and let the garlic fry for 4 minutes. Then remove the garlic and place the cod steaks in the hot oil skin side down.

Fry the cod for 3 to 4 minutes until the skin starts to look a bit golden. Then place a lid on the pan, turn the heat to medium-low.

Let the cod cook for 8 minutes. Then remove the pan from the heat and let the fish cool. Plate up: divide the gazpacho between deep plates. Top with the bean and chorizo salad and place a cod steak on top. Sprinkle with extra freshly chopped parsley and serve.