Pan-fried hake, white bean & chorizo broth

While the beans cook, heat 2 tablespoons of olive oil in a frying pan over medium heat. Add the bread and the remaining garlic clove, frying until the bread is golden and crisp. Scoop out the bread and garlic, draining them on kitchen paper. Add the chorizo to the same pan and fry until it's crisp, then tip it out and keep it warm with the fried bread.

Add another 2 tablespoons of olive oil and the chopped onion to the frying pan. Cook for about 5 minutes, stirring occasionally, until the onion has softened and turned translucent. Stir in the paprika. Drain the cooked white beans and add them to the onions along with the chicken stock and 2 teaspoons of salt. Bring to a simmer and cook for another 5 to 10 minutes, allowing the flavors to meld. Stir through the fresh parsley and keep the broth warm.

Season the hake fillets with salt and pepper. Heat the remaining 2 tablespoons of olive oil in the frying pan over medium-high heat until shimmering. Place the hake, skin-side down, in the hot pan and cook for 3 to 5 minutes, until the skin is crisp and golden. Flip the fish over and cook for a further 3 to 5 minutes, until it's cooked through and flakes easily. To serve, spoon the warm white bean mixture into bowls, top with a piece of pan-fried hake, and garnish with the fried bread, crisp chorizo, and a sprinkle of fresh thyme.