Pan-fried Hake with White Bean & Chorizo Broth

Ingredients

• 1 lb dried white beans
• 4 clove garlic
• 2 bay leaves
• 1 tsp fresh thyme
• 6 tbsp olive oil
• 4 oz crusty bread
• 4 oz chorizo
• 1 onion
• 3 tsp paprika
• 4 cup chicken broth
• ¼ cup fresh parsley
• 4 hake fillets
• 2 tsp salt
• 2 thyme sprigs (optional)

Steps

1. Rinse white beans, then simmer in a large pot with 3 cloves garlic, bay leaves, and 1 tsp thyme for 30 minutes or until tender. Drain and set aside.
2. Heat 2 tbsp olive oil in a frying pan. Fry bread cubes with 1 minced garlic clove until golden and crisp; remove and drain. Add chorizo to the pan and fry until crisp; remove and keep warm with the bread.
3. Add 2 tbsp olive oil and chopped onion to the same pan, cook for 5 minutes until softened. Stir in paprika. Add drained beans and chicken broth, simmer for 5-10 minutes. Stir in parsley and keep warm.
4. Season hake fillets with salt and pepper. Heat remaining 2 tbsp olive oil in the frying pan. Cook hake skin-side down for 3-5 minutes until skin is crisp, then flip and cook for another 3-5 minutes until cooked through.
5. Spoon the white bean broth into bowls, top with pan-fried hake, and garnish with crispy bread, chorizo, and optional fresh thyme.