Spanishby TheMealDBPan-fried hake, white bean & chorizo brothServes1Keep screen onSaveShare Cook my versionIngredientsServings−1+450g Dried white beans4 cloves Garlic2 Bay Leaves1 teaspoon Thyme6 tablespoons Olive Oil100g Bread100g Chorizo1 Onion3 tsp Paprika1 L Chicken StockHandful Parsley6 HakeStepsStep-by-step0 of 4 done1Drain 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.2Meanwhile, 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.3Add 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.4Season 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.Source: TheMealDB
