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.