Instruction

• step 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
• step 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
• step 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
• step 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