Pan-fried hake, white bean & chorizo broth
Spanish seafood main featuring hake on a white bean and chorizo broth, accompanied by crusty bread and aromatics for richness.
Pasos
- 1
Drain the dried white beans and simmer in 2 liters of water with the whole garlic cloves, bay leaves and thyme for 30 minutes, or until tender. Remove from the heat and set aside.
- 2
Heat 2 tablespoons of olive oil in a frying pan. Fry the bread with the remaining garlic clove until golden and crisp; drain on kitchen paper. Add the chorizo and fry until crisp; set aside with the bread.
- 3
Add another 2 tablespoons of olive oil to the pan, then add the onion and cook for about 5 minutes until softened. Stir in the paprika. Drain the beans and add them to the onions with the chicken stock and 2 teaspoons salt. Cook for 5–10 minutes. Stir in the parsley and keep warm.
- 4
Season the hake and heat the remaining 2 tablespoons of olive oil in the frying pan. Place the hake skin-side down and cook 3–5 minutes to crisp the skin. Flip and cook for a further 3–5 minutes until cooked through. Spoon the white bean mix into bowls, top with the hake, and finish with the fried bread, chorizo and a little more thyme.
