Jose Pizarro serves up trout with mussel and chorizo on Saturday kitchen.

The ingredients are: 400g mussels, scrubbed and debearded, 100ml dry white wine, 4 thyme sprigs, 2 tbsp olive oil, 200g cooking chorizo, chopped, 1 onion, chopped, 2 garlic cloves, chopped, 1 x 400g tin chopped tomatoes, 2 tbsp chopped fresh flatleaf parsley, 2 trout fillets, pin-boned and skin on, salt and freshly ground black pepper and crusty bread, to serve.