PAN-FRIED HAKE, WHITE BEAN & CHORIZO BROTH

Pan-fried hake, white bean & chorizo broth image

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

Provided by John Torode

Categories Dinner, Main course, Dinner, Main course

Time 1h5m

Number Of Ingredients 24

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
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

Steps:

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.
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.

Nutrition Facts : Calories 577 calories, Fat 20 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 46 grams carbohydrates, Sugar 4 grams sugar, Fiber 15 grams fiber, Protein 54 grams protein, Sodium 3.4 milligram of sodium