Heat 1 tablespoon of olive oil in a large deep skillet or Dutch oven over medium heat, then add the diced chorizo and cook for 4-5 minutes until the fat renders and the sausage becomes crispy.

Add the chopped onion to the pan with the chorizo 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 diced tomatoes and chicken stock, scraping up any browned bits from the bottom of the pan to incorporate the flavor.

Bring the mixture to a simmer, then gently stir in the drained cannellini beans and let it cook for 10-15 minutes to thicken slightly; season with salt and pepper to taste.

While the broth simmers, heat the remaining 1 tablespoon of olive oil in a separate non-stick frying pan over medium-high heat.

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

Place the hake fillets in the hot pan, skin-side down, and press gently with a spatula to prevent curling; cook for 3-4 minutes until the skin is golden and crispy.

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

To serve, ladle the warm white bean and chorizo broth into shallow bowls, top each with a pan-fried hake fillet (skin-side up), and garnish with fresh chopped parsley.