Fill and boil your kettle. Peel and thinly slice the red onion. Place a large frying pan on a medium heat for 1 min, then pour in 1 tbsp olive oil. Add the onion and fry for 4-5 mins, stirring occasionally, till just softened.

While the onion fries, peel and grate or crush the garlic. Peel the sweet potato and chop into 1cmthick chunks. Drain and rinse the butter beans.

Add the garlic and 1 heaped tbsp Spanish seasoning to the onion and stir for 1 min, then add the sweet potato to the pan with the cherry tomato passata. Tip in the butter beans and add a good pinch of salt and pepper. Pour in 150ml hot water from the kettle. Bring up to a bubble then cover with a lid (or use a baking tray to cover the pan if you don't have a lid) and simmer on a medium-low heat for 5 mins.

After 5 mins, lay the haddock on top of the simmering stew. Pop the lid or tray back on and simmer for 5 mins. This will steam cook the fish.

Check the fish is cooked by lightly pressing the thickest part of the fillet with the back of a fork. It should flake easily and be opaque. Cook for a little longer if you need to.

Lift the fish out of the pan and onto 2 warm plates. Taste the stew and add more salt or pepper if you need to. Spoon the stew onto the plates of fish and drizzle ½ tbsp olive oil over each. Crack over some black pepper to serve.