Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.