Pan-fried hake, white bean & chorizo broth

Ingredients

• 450 gWhite bean
• 5 pcsGarlic
• 2 pcsBay leaf
• 1 tspThyme
• 6 tbspOlive oil
• 100 gBread
• 100 gChorizo
• 1 pcsOnion
• 3 tspPaprika powder
• 1000 mlChicken broth
• 15 gParsley
• 6 pcsPike perch
• 2 tspSalt

Instructions

1. 1

   Prepare the beans

   • Rinse the dried white beans and add them to a large pot. Cover with 2 liters of water.
   • Add the whole garlic cloves (4), bay leaves and thyme and simmer for 30 minutes until the beans are tender.
   • Remove from the heat and set aside.
2. 2

   Fry bread and chorizo

   • Heat 2 tbsp olive oil in a frying pan. Fry the bread and the remaining garlic clove until golden and crisp. Drain on paper towel.
   • Fry the sliced chorizo until crisp, remove and keep warm with the bread.
3. 3

   Finish the broth

   • Add 2 more tbsp olive oil to the pan and soften the chopped onion for about 5 minutes.
   • Stir in the paprika and add the drained beans, chicken stock and 2 tsp salt. Simmer 5–10 minutes and stir in parsley.
   • Keep warm.
4. 4

   Fry hake & serve

   • Season the hake and heat the remaining 2 tbsp oil in the pan.
   • Cook the hake skin-side down 3–5 minutes to crisp the skin, flip and cook another 3–5 minutes until done.
   • Spoon the bean mix into bowls, top with hake and finish with fried bread, chorizo and a little thyme.