Heat oil in a large frying pan over medium-high heat. Add chorizo and cook 2 minutes, stirring occasionally. Add peppers and garlic and cook until peppers are soft, about 5 minutes. Pour in wine, reduce heat to medium, and, using a wooden spoon, scrape any browned bits from bottom of pan.
Stir in beans, parsley, and half the salt and pepper. Cook until beans are heated through, about 2 minutes. Transfer ragout to a dish, tent with foil, and set aside.
Return pan to medium-high heat and add butter. Season cod with remaining salt and pepper and dredge in flour. Add fish to pan (do not crowd) and cook, turning once, until golden brown and cooked through, about 6 minutes total.
Divide ragout among 4 plates and top each with a piece of fish. Serve immediately.
Note: Nutritional analysis is per serving.