Pan-fried hake, white bean & chorizo broth

Name: Pan-fried hake, white bean & chorizo broth
Yield: 7
Cuisine: Española
Ingredients: 100 g Bread; 6 tablespoons Olive oil; 1 Onion; 4 cloves Garlic; 3 teaspoons Paprika; 1 teaspoon Thyme; 2 Bay Leaf; handfuls Parsley; 1 l Chicken Stock; 450 g Dried white beans; 100 g Chorizo; 6 Hake

Fácil

Contains allergens

Cereales con gluten

Incomplete allergen information: some ingredients have not been reviewed yet. Always check the labels before cooking.

Author: TheMealDB
Preparation time: Flexible
Servings: 7 (estimated)

Nutrition facts

Protein37 %58 g
Carbs35 %55 g
Fat27 %19 g

The percentage shows how much of the calories each macronutrient provides.

Nutrient	Per serving	Per 100 g
Calories	625 kcal	133 kcal
Protein	58 g	12.3 g
Carbs	55 g	11.7 g
Fat	19 g	4 g

One serving is about 470 g of raw ingredients; values per 100 g are based on that weight.

Estimated from the ingredient list · Values may vary depending on cooking method and product brand.

Guide indicators

Estimated difficulty28/100
Recipe completeness50/100
Nutrition reliability: High

Calculated automatically from the ingredients, steps, time and community feedback. They are not a guarantee.

Cuisine: Spanish

Source: TheMealDB · Licence: TheMealDB public API (test key) · Recipe data provided by TheMealDB (www.themealdb.com).

Summary

Seafood - Spanish

Ingredients

100 g Bread
6 tablespoons Olive oil
1 Onion
4 cloves Garlic
3 teaspoons Paprika
1 teaspoon Thyme
2 Bay Leaf
handfuls Parsley
1 l Chicken Stock
450 g Dried white beans
100 g Chorizo
6 Hake

Instructions

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.