Pat the hake fillets dry with paper towels and season both sides generously with salt and black pepper.

Heat 1 tablespoon of olive oil in a large, deep skillet over medium heat and add the diced chorizo. Fry for 4-5 minutes until the fat renders and the chorizo is crispy, then remove the meat with a slotted spoon and set aside, leaving the red oil in the pan.

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

Pour in the fish stock, add the cherry tomatoes, and bring the mixture to a gentle simmer. Cook for 5 minutes until the tomatoes begin to soften slightly.

Stir in the drained cannellini beans and the cooked chorizo, reducing the heat to low to keep the broth warm while you cook the fish.

In a separate non-stick frying pan, heat the remaining 1 tablespoon of olive oil over medium-high heat. Place the hake fillets in the pan, skin-side down.

Press the fish down gently with a spatula for a few seconds to prevent curling, and cook for 4-5 minutes until the skin is golden and crispy.

Flip the fillets carefully and cook for another 2-3 minutes on the other side until the fish is opaque and flakes easily with a fork.

To serve, ladle the warm bean and chorizo broth into shallow bowls and place a hake fillet, skin-side up, on top of the broth. Garnish with fresh parsley and a squeeze of lemon juice.