Step 1 of 5
Pan-fried Hake with White Bean & Chorizo Broth
Drain the soaked beans and tip into a large pan with 2 litres of water. Simmer with 3 whole garlic cloves, bay leaves and thyme for 30 minutes or until tender. Drain and set aside.
Step 2
Meanwhile, heat 2 tbsp oil in a frying pan. Fry the bread with the remaining garlic clove until golden and crisp. Scoop out and drain on kitchen paper. Add the chorizo to the pan and fry until crisp. Tip out and keep warm with the bread.
Step 3
Add another 2 tbsp oil and the onion to the pan. Cook for 5 minutes until softened. Stir in the paprika. Add the drained beans, chicken stock and 2 tsp salt. Cook for 5–10 minutes. Stir through the parsley and keep warm.
Step 4
Season the hake. Heat the remaining 2 tbsp oil in the frying pan over medium-high heat. Place the hake skin-side down and cook for 3–5 minutes until the skin is crisp. Flip and cook for 3–5 minutes more until cooked through.
Step 5
Spoon the white bean mixture into bowls. Place the hake on top and finish with the fried bread croutons, chorizo and a little more thyme.
