Pan-fried hake, white bean & chorizo broth

Begin by draining the dried white beans thoroughly. Place them into a large pan along with 2 litres of water and toss in the whole garlic cloves, bay leaves, and thyme. Bring this mixture to a gentle simmer and allow it to cook for about 30 minutes, or until the beans are tender and creamy. Once cooked, remove the pan from the heat and set aside to keep warm, allowing the flavors to meld. While the beans simmer, warm 2 tablespoons of olive oil in a frying pan over a medium heat. Add the bread along with a whole garlic clove to the pan, frying until the bread turns golden brown and irresistibly crisp. Using a slotted spoon or tongs, remove the bread and drain on kitchen paper to absorb excess oil. Next, add the chorizo slices to the same pan and fry until they are delightfully crisp and have released their rich oils. Remove the chorizo and keep it warm alongside the bread. Return to the frying pan and add another 2 tablespoons of olive oil along with the chopped onion. Sauté the onion for around 5 minutes, stirring occasionally, until it softens and turns translucent. Sprinkle in the paprika, stirring to coat the onions evenly and release its smoky aroma. Drain the cooked beans from their cooking liquid and add them to the pan with the onions. Pour in the chicken stock and add 2 teaspoons of salt to season. Let this mixture simmer gently for 5 to 10 minutes, allowing the flavors to develop further and the broth to thicken slightly. Stir in chopped parsley to infuse a fresh herbal note and keep the mixture warm. Finally, season the hake fillets with salt and pepper. Heat the remaining 2 tablespoons of olive oil in a clean frying pan over medium-high heat. Place the hake skin-side down into the hot oil, cooking for 3 to 5 minutes until the skin becomes beautifully crisp and golden. Carefully flip the fish and cook for another 3 to 5 minutes, or until the fish is cooked through and opaque. To serve, spoon the warm white bean and onion mixture into individual bowls. Nestle a fillet of the crispy-skinned hake on top of the beans. Garnish with the fried bread, crisp chorizo, and a sprig of fresh thyme for an aromatic finish. This dish is best enjoyed immediately, savoring the contrast of textures and rich, comforting flavors.