Dinner

Pan-Fried Hake with White Bean and Chorizo Broth

Name: Pan-Fried Hake with White Bean and Chorizo Broth
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Spanish
Ingredients: 450g dried white beans, drained; 4 cloves garlic, 3 cloves whole; 1 clove used for frying; 2 bay leaves; 1 teaspoon thyme; 6 tablespoons olive oil, divided; 100g bread, fried; 100g chorizo, fried until crisp; 1 onion, chopped; 3 tsp paprika; 1 L chicken stock; parsley, chopped, Handful; 6 hake, skin on; 2 tsp salt

Crisp-skinned pan-fried hake served over a warming broth of white beans, chorizo, chicken stock, paprika, herbs, and fried bread.

55 min
650 kcal
Spanish
Seafood
Stew

Mellowpan tip: Makes 6 servings. Plan the extras as tomorrow’s lunch.

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Pan-Fried Hake with White Bean and Chorizo Broth

Ingredients

For 6 servings

Steps

Step 1:
Drain the beans, then put them in a large pan with 2 litres of water.
Step 2:
Simmer the beans with 3 whole garlic cloves, the bay leaves, and thyme for 30 minutes, or until cooked and tender.
30 min
Step 3:
Remove the beans from the heat and set aside.
Step 4:
Meanwhile, heat 2 tablespoons of olive oil in a frying pan.
Step 5:
Fry the bread with the remaining garlic clove until golden and crisp, then remove and drain on kitchen paper.
Step 6:
Add the chorizo to the pan and fry until crisp. Remove and keep warm with the bread.
Step 7:
Add another 2 tablespoons of olive oil and the onion to the pan, then cook for 5 minutes until softened.
5 min
Step 8:
Stir in the paprika.
Step 9:
Drain the beans and add them to the onions with the chicken stock and salt. Cook for 5–10 minutes.
5–10 min
Step 10:
Stir through the parsley and keep warm.
Step 11:
Season the hake and heat the remaining 2 tablespoons of olive oil in the frying pan.
Step 12:
Place the hake skin-side down in the pan and cook over medium-high heat for 3–5 minutes to crisp the skin.
3–5 min
Step 13:
Turn the fish over and cook for a further 3–5 minutes, until cooked through.
3–5 min
Step 14:
Spoon the white bean mixture into bowls, place the hake on top, and finish with the fried bread, chorizo, and a little more thyme.