Name: Pan-fried hake, white bean & chorizo broth
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 6
Cuisine: Spanish
Ingredients: 450g dried white beans such as haricot or cannellini, soaked overnight in water; 4 garlic cloves 3 left whole, 1 crushed; 2 bay leaves; 1 tsp thyme leaf chopped, plus extra to serve; 6 tbsp olive oil; 100g good white bread diced; 100g cooking chorizo skinned and chopped into small chunks; 1 onion sliced; 3 tsp paprika; 1l chicken stock; small handful parsley chopped; 6 hake fillets, about 125g/5oz each

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Pan-fried hake, white bean & chorizo broth

Pan-fried hake, white bean & chorizo broth

John Torode

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Serves 6

Easy

Prep: 15 mins

Cook: 50 mins

Plus overnight soaking

A star rating of 4.3 out of 5.10 ratingsRate

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This gutsy soup has a Spanish tone and works with other white fish like cod - layer the flavour up with garlic and paprika

Freezable (Freeze broth only)

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Roast cod with paella & saffron olive oil

A star rating of 4.7 out of 5.9 ratings

Ingredients

Nutrition

Units:

MetricUS

450g dried white beans

such as haricot or cannellini, soaked overnight in water
4 garlic cloves

3 left whole, 1 crushed
2 bay leaves
1 tsp thyme leaf

chopped, plus extra to serve
6 tbsp olive oil
100g good white bread

diced
100g cooking chorizo

skinned and chopped into small chunks
1 onion

sliced
3 tsp paprika
1l chicken stock
small handful parsley

chopped
6 hake

fillets, about 125g/5oz each

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Nutrition: per serving

kcal577
fat20g
saturates4g
carbs46g
sugars4g
fibre15g
protein54g
salt3.4g

Method

step 1

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.
step 2

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.
step 3

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.
step 4

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.

Recipe from Good Food magazine, September 2012

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A star rating of 4.3 out of 5.10 ratings

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