Heat the oil in a large saucepan and cook the onion and garlic until softened.
Add the chorizo and cook until the fat is released and the meat is lightly browned.
Add the paprika and tomatoes and stir through to coat. Season.
Add the passata, butterbeans, and capers.
Bring to a simmer, then cover and simmer for 20 minutes.
Add the cod, cover, and cook for 6 minutes.
Remove the pan from the heat and stir in the parsley and vinegar.
Scatter with additional parsley.
Serving Suggestions: Serve warm with crusted bread.