Pan-fried Hake with White Bean & Chorizo Broth

Ingredients

• 2 1/4 cupsdried white beans, soaked overnight; or use 2 x 400g cans (drained) and skip step 1
• 4 clovegarlic, 3 whole for the beans; 1 for frying the bread
• 2 leafbay leaves
• 1 tspthyme, dried, or a few fresh sprigs
• 6 tbspolive oil, divided across the recipe steps
• 3 1/2 ozcrusty bread, torn into croutons
• 3 1/2 ozchorizo, sliced
• 1onion
• 1 tbsppaprika, smoked
• 4 1/4 cupschicken stock
• parsley, chopped
• 6hake, fillets or portions, skin on

Method

1. 1

   Drain the soaked beans and put them in a large pan with 2 liters of water, three whole garlic cloves, the bay leaves and the thyme. Simmer for 30 minutes until tender, then drain and set aside.

2. 2

   Meanwhile, heat 2 tbsp of the oil in a skillet and fry the torn bread with the last garlic clove until the croutons are golden and crisp. Lift them onto paper towels.

3. 3

   Fry the chorizo in the same pan until the edges crisp and the fat runs red, then tip it out and keep it warm with the croutons.

4. 4

   Add another 2 tbsp of oil and the onion to the pan and cook for 5 minutes until soft, then stir in the smoked paprika.

5. 5

   Add the drained beans, the chicken stock and 2 tsp of salt and cook for 5–10 minutes, until the broth tastes of the beans rather than of stock. Stir the parsley through and keep it warm.

6. 6

   Season the hake. Heat the last 2 tbsp of oil in the skillet over medium-high heat, lay the fillets in skin side down and leave them alone for 3–5 minutes until the skin is crisp. Turn them and give them 3–5 minutes more.

7. 7

   Ladle the beans and broth into bowls, sit the hake on top and finish with the croutons, the chorizo and a little more thyme.