Pan-fried hake, white bean & chorizo broth

Pan-fried hake, white bean & chorizo broth

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(6 ratings)

Prep: 15 mins Cook: 50 mins Plus overnight soaking


Serves 6
This gutsy soup has a Spanish tone and works with other white fish like cod - layer the flavour up with garlic and paprika

Nutrition and extra info

  • Freeze broth only

Nutrition: per serving

  • kcal577
  • fat20g
  • saturates4g
  • carbs46g
  • sugars4g
  • fibre15g
  • protein54g
  • salt3.4g
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  • 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
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 100g good white bread, diced
  • 100g cooking chorizo, skinned and chopped into small chunks



    A coarsely textured, spiced pork sausage widely used in Spanish and Mexican cooking. It is made…

  • 1 onion, sliced



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 3 tsp paprika



    A spice that's central to Hungarian cuisine, paprika is made by drying a particular type of…

  • 1l chicken stock
  • small handful parsley, chopped



    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • 6 hake fillets, about 125g/5oz each


  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.

  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.

  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.

  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.

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Comments, questions and tips

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Naomi Neu
6th Mar, 2016
Delicious. I added a tbsp tomato puree and 1/2 tsp of cayenne pepper to lift the taste of the beans which were a little bland but this recipe was very simple and tasty.
5th Aug, 2013
Really lovely recipe, but as I didn't add the extra salt as I felt it would leave it way too salty. Just perfect without it.
8th Jun, 2013
Had to approach differently as I used butter beans in water. All however! A thoroughly enjoyable taste of the med dish!
20th Nov, 2012
really yummy and filling, i used cod as I couldnt get any hake, but im sure would be lovly with a big thick piece of hake. I served my boyfriends with Mash and mine Butternut squash mash - will definatly make again
browste1's picture
7th Oct, 2012
Very tasty meal. The broth worked extremely well with the small chunks of chorizo, a perfect partner to the sweet flesh of the hake. I served it with Spanish-style fried potatoes and a tomato salad. Yummy!
24th Sep, 2012
Really delicious, just what was needed after it's rained all day! I left out the croutons and put in some new potatoes and cabbage instead and served with garlic bread, very filling
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