Pan-fried hake, white bean & chorizo broth (Spanish Seafood)

step 1
Drain the beans and then pour them into a large saucepan with 2 liters of water. Simmer the whole garlic cloves, bay leaves and thyme for 30 minutes or until cooked and tender. Remove from heat and reserve.

step 2
Meanwhile, heat 2 tablespoons of oil in a frying pan. Fry the bread with the remaining clove of garlic. When they are golden and crispy, remove and drain on kitchen paper. Add the chorizo ​​to the pan, fry until crispy, turn and keep warm with the bread.

step 3
Add another 2 tablespoons of oil and the onion to the pan and cook for 5 minutes until softened. Add the paprika. Drain the beans and add them to the onions with the chicken broth and 2 teaspoons of salt. Cook for 5-10 minutes. Stir in the parsley and keep warm.

step 4
Season the hake and heat the remaining 2 tablespoons of oil in the pan. Place the hake, skin side down, in the pan and cook for 3-5 minutes over medium-high heat to crisp the skin. Turn the fish over and cook for a further 3-5 minutes until cooked through. Pour the white bean mixture into bowls, place the hake on top and finish with the fried bread, chorizo ​​and a little more thyme.

foods：
450 g dried white beans
4 cloves of garlic
2 bay leaves
1 teaspoon thyme
6 tablespoons olive oil
100g bread
100 grams of chorizo
1 onion
3 teaspoons of paprika
1 liter of chicken broth
a handful of parsley
6 Hake