2 400g tins plum tomatoes, crushed with your hands
Salt and freshly ground black pepper
around 750g fish fillets , skin and bones removed, cut into largish pieces
A little chopped parsley
Heat the oil in a large saucepan or casserole over a medium-low heat. then add the chorizo and fry for a few minutes until the red fat starts to run. Add the garlic, onion and celery, and cook gently, stirring often, for 12-15 minutes, until the onion is nice and soft.
Add the wine and cook until it has nearly all evaporated. Add the crushed tomatoes and their juice, and a little salt and pepper, and bring to a simmer. Simmer for about 30 minutes, stirring often, until rich and thick. Taste the sauce, and add more salt and pepper if needed.
Then add the fish, turn gently in the sauce, cover and cook for another five minutes or so, until the fish is just cook
