Pan-Fried Hake with White Bean & Chorizo Broth
Tender pan-fried hake sits atop a hearty white bean and chorizo broth, finished with golden fried bread and fresh parsley. A satisfying, flavour-packed dish that's elegant enough for company yet simple to prepare.
Ingredients
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Dried white beansβ 450 g π§ 562.5 ml π₯ 2β cup
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Olive Oilβ 81.6 g π§ 88.7 ml π₯ 6 tbsp
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Chorizoβ 100 g 1β pcs
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Chicken Stockβ 1.01 kg π§ 1 L π₯ 4ΒΌ cup
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Breadβ 100 g π§ 142.9 ml π₯ 9β tbsp
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Onionβ 150 g π§ 1 pcs
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Garlicβ 20 g π§ 4 pcs
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Paprikaβ 7.4 g 2Β½ pcs
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Parsleyβ 25 g 1 pcs
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Bay Leavesβ 2.5 g π§ 5 ml π₯ 1 tsp
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Thymeβ 2.5 g π§ 4.9 ml π₯ 1 tsp
Also in this recipe
- Hake 6
Total nutrition
3279 kcal
* % Daily Value based on 2000 kcal diet.
Instructions
- Drain the soaked beans, then tip into a large pan with 2 litres of water. Simmer with 3 whole garlic cloves, the bay leaves and thyme for 30 minutes or until cooked and tender. Remove from the heat and set aside.
- Meanwhile, heat 30 ml of olive oil in a large frying pan over medium heat. Fry the bread with the remaining garlic clove until golden and crisp, then scoop out and drain on kitchen paper. Add the chorizo to the same pan and fry until crisp, then tip out and keep warm alongside the bread.
- Add another 30 ml of olive oil and the sliced onion to the pan and cook for 5 minutes until softened. Stir in the paprika, then drain the beans and add them to the onions along with 1 litre of chicken stock and 10 g of salt. Cook for 5β10 minutes. Stir through the parsley and keep warm.
- Season the hake fillets and heat the remaining 30 ml of olive oil in the frying pan over medium-high heat. Place the hake skin-side down and cook for 3β5 minutes until the skin is crisp. Flip the fillets and cook for a further 3β5 minutes until cooked through. Spoon the white bean broth into bowls, place the hake on top, and finish with the fried bread, chorizo and a little extra thyme.
Source:
TheMealDB
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