Pan-Fried Hake with White Bean and Chorizo Broth

Name: Pan-Fried Hake with White Bean and Chorizo Broth
Total time: 55 min
Yield: 6 servings
Cuisine: Spanish
Ingredients: 450g dried white beans (soaked overnight); 4 garlic cloves; 2 bay leaves; 1 tsp dried thyme; 6 tbsp olive oil; 100g crusty white bread, torn; 100g cooking chorizo, sliced; 1 brown onion, diced; 3 tsp smoked paprika; 1L chicken stock; Handful fresh flat-leaf parsley, chopped; 6 hake fillets

Crisp flaky hake perched on smoky chorizo and tender white beans in a rich broth.

55 min serves 6 Medium Watch

Pan-Fried Hake with White Bean and Chorizo Broth

Ingredients

450g dried white beans (soaked overnight)500g

4 garlic cloves3 pack

2 bay leaves5g

1 tsp dried thyme14g

6 tbsp olive oil500ml

100g crusty white bread, torn400g

100g cooking chorizo, sliced225g

1 brown onion, diced1 each

3 tsp smoked paprika45g

1L chicken stock1L

Handful fresh flat-leaf parsley, chopped30g

6 hake fillets6 pack

Method

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 mins or until cooked and tender. Remove from the heat and set aside.
Meanwhile, heat 2 tbsp oil in a frying pan. Fry the bread with the remaining garlic clove. When golden and crisp, scoop out and drain on kitchen paper. Add the chorizo to the pan, fry until crisp, tip out and keep warm with the bread.
Add another 2 tbsp oil and the onion to the pan, and cook for 5 mins until softened. Stir in the paprika. Drain the beans and add to the onions with the chicken stock and 2 tsp salt. Cook for 5-10 mins. 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, in the pan and cook for 3-5 mins over a mediumhigh heat to crisp up the skin. Flip the fish over and cook for a further 3-5 mins 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.

Cost to cook

serves 6 · I have the cupboard staples

Mostly estimated prices. Full-pack shop cost · about £10.16 of it is what this recipe actually uses.

Find it in store

Search the ingredients at your stores:

Tesco Asda

£21.08 est. · serves 6

Ingredients

450g dried white beans (soaked overnight)500g

4 garlic cloves3 pack

2 bay leaves5g

1 tsp dried thyme14g

6 tbsp olive oil500ml

100g crusty white bread, torn400g

100g cooking chorizo, sliced225g

1 brown onion, diced1 each

3 tsp smoked paprika45g

1L chicken stock1L

Handful fresh flat-leaf parsley, chopped30g

6 hake fillets6 pack

Method

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 mins or until cooked and tender. Remove from the heat and set aside.

Meanwhile, heat 2 tbsp oil in a frying pan. Fry the bread with the remaining garlic clove. When golden and crisp, scoop out and drain on kitchen paper. Add the chorizo to the pan, fry until crisp, tip out and keep warm with the bread.

Add another 2 tbsp oil and the onion to the pan, and cook for 5 mins until softened. Stir in the paprika. Drain the beans and add to the onions with the chicken stock and 2 tsp salt. Cook for 5-10 mins. 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, in the pan and cook for 3-5 mins over a mediumhigh heat to crisp up the skin. Flip the fish over and cook for a further 3-5 mins 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.