Spanish·non-vegetarian·medium

Pan-fried hake, white bean & chorizo broth

Name: Pan-fried hake, white bean & chorizo broth
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: 450g Dried white beans; 4 cloves Garlic; 2 Bay Leaves; 1 teaspoon Thyme; 6 tablespoons Olive Oil; 100g Bread; 100g Chorizo; 1 Onion; 3 tsp Paprika; 1 L Chicken Stock; Handful Parsley; 6 Hake

Ahoy there, foodies! Today I've got a tasty tale for you with my pan-fried hake, white bean & chorizo broth recipe. Let's get started with those dried white beans - don't forget to soak them overnight or else you'll end up like me, frantically trying to cook them last minute with a pressure cooker (not recommended). While the beans are simmering away with garlic, bay leaves, and thyme, here's a tip for you: add a splash of white wine for an extra depth of flavor - it's my secret twist that never fails to impress. Once your broth is ready, it's time to fry up that hake and chorizo until golden and crispy. Pro tip: make sure your pan is hot enough before adding the fish, or you'll end up with soggy fillets (we don't want that, do we?). Serve up your hake swimming in that flavorful broth, with a side of crusty bread for dipping. This dish will transport you straight to the sunny shores of Spain - just close your eyes and take a bite. Bon appétit!

45 min(prep 15 + cook 30)

4 servings

450 kcal

4.6

Ingredients

Dried white beans450g
Garlic4 cloves
Bay Leaves2
Thyme1 teaspoon
Olive Oil6 tablespoons
Bread100g
Chorizo100g
Onion1
Paprika3 tsp
Chicken Stock1 L
ParsleyHandful
Hake6

Nutrition

450 kcalper serving

Protein30g32%

Carbs35g37%

Fat20g21%

Fiber8g8%

Sugar2g2%

Directions

1
step 1
2
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.
3
step 2
4
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.
5
step 3
6
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.
7
step 4
8
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.

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