Cod With Red Pepper-Chorizo Ragout

By Sunset
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1 tablespoon olive oil

1/2 pound fresh Mexican chorizo (about 1 link), casing removed (see Notes)

2 large red peppers, cut into 1/8-in.-thick strips

6 cloves garlic, thinly sliced

1/2 cup dry white wine

1 can (15 oz.) white beans, such as cannellini or navy, drained and rinsed

1/2 cup chopped flat-leaf parsley

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

3 tablespoons unsalted butter

1 1/2 pounds cod fillet, cut into 4 even pieces (each about 1 in. thick; see Notes)

1/2 cup flour

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