Pan-fried hake, white bean & chorizo broth

Method9 steps

1. 1

   Step 1: Cover all the dry haricot beans generously with soaking water and soak overnight in the refrigerator. Drain and discard the soaking water. Peel three of the four garlic cloves, keeping them whole and reserving the fourth for bread. Put the actual drained soaked beans into a large pot with the separate two litres fresh water, all three whole cloves, both bay leaves (2) and the teaspoon chopped fresh thyme (1 tsp). Bring to a boil, then simmer for about thirty minutes or until completely cooked and tender, continuing as needed for the actual beans.

   Uses 450 g dry white haricot beans, soaked overnight in step 1 · Water to cover dry haricot beans generously for overnight soaking, then discard · 2 litres fresh water for cooking drained soaked haricot beans · Three whole peeled garlic cloves for bean pot; reserve fourth for bread · 2 bay leaves · 1 tsp chopped fresh thyme leaves for beans

2. 2

   Step 2: Take the fully cooked bean pot off the heat. Remove and discard both bay leaves, drain the beans and keep the actual cooked beans with their softened whole garlic ready for the broth.

   Uses All the actual tender beans and cooking aromatics

3. 3

   Step 3: Meanwhile, dice all the white bread (100 g good) and peel and crush the reserved fourth garlic clove. Heat the first two tablespoons olive oil in a frying pan and fry all the bread with this actual crushed garlic until golden and crisp.

   Uses First 2 tbsp olive oil for bread · Remaining fourth garlic clove, peeled and crushed for bread · 100 g good white bread, diced in step 3

4. 4

   Step 4: Lift all the actual golden bread from the pan and drain on kitchen paper, holding it warm. Skin and cut the cooking chorizo (100 g) into small chunks, add all of it to the same used pan and fry until crisp and fully cooked to at least 71°C / 160°F. Lift out and keep the actual cooked chorizo warm with the fried bread, retaining the pan for the onion.

   Uses All the actual fried bread, then the retained oil pan · 100 g cooking chorizo, skinned and cut into small chunks in step 4

5. 5

   Step 5: Peel and slice the onion (1). Add the second two tablespoons olive oil and all the prepared onion to the used frying pan and cook for five minutes until softened. Stir in all the paprika (3 tsp).

   Soften onion for bean broth · 5 minUses Only the actual used pan; keep bread/chorizo separately · Second 2 tbsp olive oil for onion broth base · 1 onion, sliced in step 5 · 3 tsp paprika

6. 6

   Step 6: Add all the actual drained cooked beans and softened whole garlic to the onion-paprika base with all the prepared chicken stock (1 litre) and both teaspoons broth salt (2 tsp). Simmer for five to ten minutes until the beans and broth are hot and combined.

   Simmer cooked beans in chicken broth · 10 minUses The complete onion-paprika pan · All the actual cooked beans and softened whole garlic · 1 litre prepared liquid chicken stock · 2 tsp salt for bean broth

7. 7

   Step 7: Wash and chop the small handful of parsley. Stir all the prepared parsley through the actual bean broth and keep the broth warm while frying the fish.

   Uses All the actual finished hot broth · 1 small handful fresh parsley, washed and chopped in step 7

8. 8

   Step 8: Pat all six skin-on hake fillets dry and check for bones. Season them with their separate fish salt and black pepper. Heat the final two tablespoons olive oil in a frying pan over medium-high heat. Lay the fillets skin-side down and fry for three to five minutes to crisp the skin, working in batches if needed.

   Fry hake skin-side until crisp · 5 minUses 6 skin-on hake fillets, about 125 g each · Salt for seasoning raw hake, to taste · Black pepper for seasoning raw hake, to taste · Final 2 tbsp olive oil for hake frying

9. 9

   Step 9: Flip the actual hake fillets and fry for another three to five minutes, continuing until fully cooked to at least 63°C / 145°F and opaque. Spoon the actual warm bean broth into six bowls, put one actual cooked fillet on each and finish with the actual fried bread, cooked chorizo and a little of the separate extra fresh thyme.

   Fry hake second side until fully cooked · 5 minUses All the actual partly fried fillets · All the actual finished bean broth · All the actual fried bread and cooked chorizo · A little extra fresh thyme to serve