Pan-fried hake, white bean & chorizo broth

• Dried white beans1 lb
• Garlic4 cloves
• Bay Leaves2
• Thyme1 teaspoon
• Olive Oil6 tablespoons
• Bread3½ oz
• Chorizo3½ oz
• Onion1
• Paprika3 tsp
• Chicken Stock4¼ cups
• ParsleyHandful
• Hake6

Instructions

1. 1

   Drain the beans, then tip into a large pan with 2 litres of water.

2. 2

   Simmer with the whole garlic cloves, bay leaves and thyme for 30 mins or until cooked and tender.

3. 3

   Remove from the heat and set aside.

4. 4

   Meanwhile, heat 2 tbsp oil in a frying pan.

5. 5

   Fry the bread with the remaining garlic clove.

6. 6

   When golden and crisp, scoop out and drain on kitchen paper.

7. 7

   Add the chorizo to the pan, fry until crisp, tip out and keep warm with the bread.

8. 8

   Add another 2 tbsp oil and the onion to the pan, and cook for 5 mins until softened.

9. 9

   Stir in the paprika.

10. 10

    Drain the beans and add to the onions with the chicken stock and 2 tsp salt.

11. 11

    Cook for 5-10 mins. Stir through the parsley and keep warm.

12. 12

    Season the hake and heat the remaining 2 tbsp oil in the frying pan.

13. 13

    Put the hake, skin-side down, in the pan and cook for 3-5 mins over a mediumhigh heat to crisp up the skin.

14. 14

    Flip the fish over and cook for a further 3-5 mins until cooked through.

15. 15

    Spoon the white bean mix into bowls, place the hake on top and finish with the fried bread, chorizo and a little more thyme.