Pan-Fried Hake with White Bean and Chorizo Broth
Flaky hake over a smoky chorizo-and-white-bean broth — Spanish coast, restaurant-elegant.
- Total
- 35 min
- Serves
- 6
A Spanish coastal plate of contrasts: pan-fried hake set over a smoky broth of white beans, chorizo and paprika, finished with parsley and a crisp crouton. The flaky fish against the rich, paprika-stained beans is a study in balance. It's restaurant-elegant but rooted in humble pantry staples.
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
Instructions
- 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.
Nutrition (per serving)
- Calories
- 520
- Protein
- 28 g
- Fat
- 22 g
- Carbs
- 48 g
Adapted from bbcgoodfood.com. Rewritten and re-photographed by MealIdeas.
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