Pan-fried hake with white bean & chorizo broth — crisp-skinned fish over a smoky, paprika-spiked bean stew with fried bread. A hearty, soulful Spanish-style bowl.
- 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
Video
Preparation
- Drain the beans, then tip into a large pan with 2 litres of water. Simmer with the whole garlic cloves, bay leaves and thyme for 30 minutes, or until cooked and tender, then remove from the heat and set aside.
- Meanwhile, heat 2 tbsp oil in a frying pan. Fry the bread with the remaining garlic clove until golden and crisp, then scoop out and drain on kitchen paper. Add the chorizo to the pan, fry until crisp, then tip out and keep warm with the bread.
- Add another 2 tbsp oil and the onion to the pan and cook for 5 minutes until softened. Stir in the paprika. Drain the beans and add to the onions with the chicken stock and 2 tsp salt, then cook for 5–10 minutes. Stir through the parsley and keep warm.
- Season the hake and heat the remaining 2 tbsp oil in the frying pan. Put the hake skin-side down and cook for 3–5 minutes over medium-high heat to crisp the skin, then flip and cook for a further 3–5 minutes until cooked through. Spoon the white bean mix into bowls, place the hake on top, and finish with the fried bread, chorizo and a little more thyme.
