Pollock with White Beans and Chorizo Sausage in Broth

A Spanish dish featuring crispy fish, aromatic broth made with white beans, and piquant chorizo. Enriched with crunchy garlic croutons—simple and delicious.

Ingredients

• 450 g White beans (dried)
• 4 clove Garlic
• 2 pcs Bay leaf
• 1 tsp Thyme
• 6 tbsp Olive oil
• 100 g Bread
• 100 g Chorizo sausage
• 1 pcs Onion
• 3 tsp Paprika
• 1 l Chicken broth
• 1 bunch Parsley
• 6 pcs Pollock
• 2 tsp Salt

Instructions

1. Drain the white beans and place them in a large pot, cover with 2 liters of water. Add whole garlic cloves, bay leaf, and thyme. Simmer over medium heat for 30 minutes until the beans are soft and tender.
2. While the beans cook, heat 2 tablespoons of olive oil in a skillet. Cut the bread into cubes, add to the skillet with one remaining garlic clove, and fry until golden brown, stirring occasionally. Transfer the croutons to a paper towel. In the same skillet, add the sliced chorizo sausage and fry until crispy, then transfer to the croutons.
3. Add another 2 tablespoons of oil to the skillet, add the sliced onion, and cook for 5 minutes until softened. Sprinkle with paprika, stir well, and cook for another 1 minute.
4. Drain the cooked beans and add to the onion with all the spices. Pour in the chicken broth, season with salt (2 teaspoons), and simmer for 5–10 minutes. Add the chopped parsley and keep the broth warm.
5. Season the pollock with salt. Heat the remaining 2 tablespoons of olive oil in a skillet over medium-high heat. Place the fish skin-side down and fry for 3–5 minutes until the skin is crispy. Carefully flip and cook for another 3–5 minutes until fully cooked.
6. Ladle the bean broth into serving bowls, place the fish fillet on top. Garnish with crispy croutons, chorizo pieces, and a sprig of thyme. Serve hot.