Pan-fried hake, white bean & chorizo broth

Ingredients

• 450g Dried white beans
• 4 cloves Garlic
• 2 Bay Leaves
• 1 teaspoon Thyme
• 6 tablespoons Olive Oil
• 100g Bread
• 100g Chorizo
• 1 Onion
• 3 tsp Paprika
• 1 L Chicken Stock
• Handful Parsley
• 6 Hake

Instructions

1. Drain the soaked white beans and place them in a large saucepan. Cover with 2 litres of fresh water, add the whole garlic cloves, bay leaves and thyme, and bring to a gentle simmer. Cook for about 30 minutes until the beans are tender, then remove from the heat.
2. Meanwhile, heat 2 tablespoons of the olive oil in a frying pan over medium heat. Fry the bread with the remaining garlic clove until golden and crisp. Remove and drain on kitchen paper. Add the chorizo to the same pan and fry until crisp, then transfer to the bread and keep warm.
3. Add another 2 tablespoons of olive oil to the pan and cook the chopped onion for about 5 minutes until softened. Stir in the paprika, then drain the beans and add them to the pan along with the chicken stock. Season with salt and simmer for 5–10 minutes until the broth is well flavoured. Stir in the chopped parsley and keep warm.
4. Season the hake fillets. Heat the remaining olive oil in a clean frying pan over medium heat. Cook the hake skin-side down for 3–5 minutes until the skin is crisp, then turn and cook for a further 3–5 minutes until cooked through.
5. Spoon the white bean broth into bowls, place the hake on top and finish with the fried bread and chorizo. Serve immediately.

instructions_source: editorial-classic