Pan-fried hake, white bean & chorizo broth

Seafood · Spanish classic.

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

Method

1. Drain — Drain the beans, then tip into a large pan with 2 litres of water.
2. Simmer — Simmer with the whole garlic cloves, bay leaves and thyme for 30 mins or until cooked and tender.
3. Fry — Remove from the heat and set aside. Meanwhile, heat 2 tbsp oil in a frying pan.
4. Fry — Fry the bread with the remaining garlic clove.
5. Drain — When golden and crisp, scoop out and drain on kitchen paper.
6. Fry — Add the chorizo to the pan, fry until crisp, tip out and keep warm with the bread.
7. Add ingredients — Add another 2 tbsp oil and the onion to the pan, and cook for 5 mins until softened.
8. Stir — Stir in the paprika. Drain the beans and add to the onions with the chicken stock and 2 tsp salt.
9. Stir — Cook for 5-10 mins. Stir through the parsley and keep warm.
10. Fry — Season the hake and heat the remaining 2 tbsp oil in the frying pan.
11. Heat the pan — Put the hake, skin-side down, in the pan and cook for 3-5 mins over a mediumhigh heat to crisp up the skin.
12. Continue cooking — Flip the fish over and cook for a further 3-5 mins until cooked through.

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