Spanish · seafood

Pan-fried hake, white bean & chorizo broth

Name: Pan-fried hake, white bean & chorizo broth
Yield: 4 servings
Cuisine: Spanish
Ingredients: 450g Dried white beans; 4 cloves Garlic; 2 Bay Leaves; 1 teaspoon Thyme; 6 tablespoons Olive Oil; 100g Bread; 100g Chorizo; 1 Onion; 3 tsp Paprika; 1 L Chicken Stock; Handful Parsley; 6 Hake

total: 0 min
effort: Easy
serves: 4
ratings: New

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Video on YouTube, linked from Source: TheMealDBWatch on YouTube

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Ingredients

Serves 4

Dried white beans450 g
Garlic4 cloves
Bay Leaves2
Thyme1 tsp
Olive Oil6 tbsp
Bread100 g
Chorizo100 g
Onion1
Paprika3 tsp
Chicken Stock1 l
Parsley
Hake6

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Not enough data

Too many ingredients are not matched to our nutrition table to give a fair estimate.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

4 steps · 0 min

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.
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.
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.

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