Pan-fried hake, white bean & chorizo broth

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 minutes, or until tender, then take off the heat and set aside.
2. Meanwhile, heat 2 tbsp oil in a frying pan. Fry the bread with the remaining garlic clove until golden and crisp, then lift out and drain on kitchen paper. Add the chorizo to the pan, fry until crisp, then tip out and keep warm with the bread.
3. Add another 2 tbsp oil and the onion to the pan and cook for 5 minutes until softened. Stir in the paprika. Drain the beans and add to the onions with the chicken stock and 2 tsp salt, then cook for 5-10 minutes. Stir through the parsley and keep warm.
4. Season the hake and heat the last 2 tbsp oil in the frying pan. Lay the hake skin-side down and cook for 3-5 minutes over medium-high heat to crisp the skin, then flip and cook for another 3-5 minutes until cooked through. Spoon the white bean mix into bowls, set the hake on top, and finish with the fried bread, chorizo and a little more thyme.

Tips from the ZestyPlate Kitchen

• Working from fully dried beans? Soak them overnight first so they cook evenly and turn properly creamy.
• Pat the hake skin dry and press it into the hot pan for the first minute to get it really crisp.
• Render the chorizo until its red oil runs out, because that oil is where the flavour for the broth comes from.
• Hold the fried bread back until the very end so it stays crunchy on top.