Pan-fried hake, white bean & chorizo broth

Start cooking opens one step at a time with read-aloud and hands-free voice control — “next”, “repeat”, “how much salt”, “timer 10 minutes”.

1. 1Tip into a colander and 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. Take the pan off the heat and set aside.
2. 2In the meantime, get 2 tbsp oil hot in a frying pan. Fry the bread with the remaining garlic clove. When golden and crisp, scoop out and tip into a colander and drain on kitchen paper.
3. 3Add the chorizo to the pan, fry until crisp, tip out and keep warm with the bread.
4. 4Add another 2 tbsp oil and the onion to the pan, and cook for 5 mins until softened. Fold in the paprika. Drain the beans and add to the onions with the chicken stock and 2 tsp salt.
5. 5Leave to cook for 5-10 mins. Stir through the parsley and keep warm.
6. 6SeasonSeason 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.
7. 7Flip the fish over and let it cook for a further 3-5 mins until cooked through. Spoon the white bean mix into bowls, lay the hake on top and finish with the fried bread, chorizo and a little more thyme.