Pat the hake fillets completely dry with paper towels and season both sides with salt and black pepper, then set aside at room temperature while you prepare the broth.

Heat a large skillet or shallow casserole pot over medium heat, add the diced chorizo, and cook for 3 to 4 minutes until it releases its red, smoky oils and becomes slightly crispy.

Add the chopped onion to the skillet with the chorizo oil and sauté for about 5 minutes until soft, then stir in the minced garlic and smoked paprika, cooking for another 1 minute until fragrant.

Pour in the drained cannellini beans and chicken stock, stirring to scrape up any browned bits from the bottom of the pan, then bring to a boil and simmer gently on low heat for 10 minutes.

Stir the baby spinach into the broth during the last 2 minutes of simmering until wilted, season the broth with salt and pepper to taste, and cover to keep warm.

In a separate non-stick frying pan, heat the olive oil over medium-high heat, then place the hake fillets skin-side down and press gently with a spatula for 10 seconds to ensure even contact.

Cook the hake for 4 minutes until the skin is golden and crispy, then carefully flip the fillets over and cook for another 2 minutes until the flesh is opaque and flakes easily.

Ladle the hot white bean and chorizo broth into shallow bowls, top each with a crispy pan-fried hake fillet, and serve immediately garnished with fresh parsley and lemon wedges.