Ingredients

• 150g/5½oz spreadable chorizo paste
• or blended chorizo
• 2 hard-boiled free-range eggs
• cooled and shelled
• 2 free-range eggs
• beaten
• 50g/1¾oz plain flour
• 100g/3½oz panko breadcrumbs
• salt and freshly ground black pepper
• vegetable oil
• for deep-frying
• 500ml/18fl oz milk
• 300g/10½oz natural smoked haddock fillet
• 2 saffron strands
• 25g/1oz butter
• 50ml/2fl oz olive oil
• 1 onion
• diced
• 2 garlic cloves
• finely chopped
• 1 bay leaf
• 2 fresh thyme sprigs
• 3 celery sticks
• diced
• 1 potato
• peeled and cut into dice
• ½ white part of a leek
• diced
• 1 star anise
• 50ml/2fl oz olive oil
• 100g/3½oz chorizo
• chopped
• pinch hot smoked paprika

Directions

• For the deep-fried eggs
• preheat a deep-fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
• Lay two sheets of cling film on top of each other on a work surface. Spread half of the chorizo paste evenly over the cling film and place a hard-boiled egg in the middle. Carefully gather up the cling film and enclose the egg in the chorizo spread
• pressing to fully encase the egg. Repeat with the other half of the spread and egg.
• Place the beaten egg
• flour and breadcrumbs in separate
• shallow bowls and season the flour with salt and pepper. Dip the eggs into the flour
• egg and crumbs. Carefully lower the eggs into the deep-fat fryer and cook until crisp. Set aside on kitchen paper to drain.
• For the smoked haddock broth
• bring the milk and saffron to a low simmer in a saucepan and add the fish. Turn the heat down and simmer for 5 minutes
• or until the fish is cooked through. Remove the fish from the milk and set aside. Reserve the milk.
• Heat the butter and oil in a large frying pan. Add the onion
• garlic
• bay leaf
• thyme
• celery
• potato
• leek and star anise and cook for 10 minutes
• or until soft. Add the reserved milk and stir. Remove the bay leaf
• thyme and star anise from the saucepan and then blend the mixture in a blender or food processor until smooth. Pass the broth through a sieve.
• For the chorizo oil
• heat the oil in a small frying pan and add the chorizo and paprika. Cook for a few minutes until the chorizo just flavours the oil. Pour off the oil and reserve. The chorizo can be used for another recipe.
• Spoon the broth into serving bowls and top with flakes of the haddock and the deep-fried eggs. Drizzle over the chorizo oil and serve immediately.