Directions

• Drain the water from the soaked beans and place them in a medium-sized sauce pot with 1 quart of water. Add the bay leaves, salt, 1 teaspoon of the thyme leaves and 3 cloves of garlic that have been lightly crushed.
• Bring the beans to a boil and reduce to a simmer for 30 minutes, or until the beans are tender. Remove from the heat and strain through a colander.
• Finely mince the remaining 2 cloves of garlic. Heat 2 Tablespoons of the olive oil in a large sauté pan set over medium-heat and add the cubed bread and the minced garlic. Cook, stirring often, until golden brown on all sides. Remove from the pan with a slotted spoon and drain briefly on paper towels. 
• Return the pan to the heat and add the diced Chorizo. Cook the sausage for a few minutes, crisping it on all sides and remove it from the pan and keep warm.
• Add 2 Tablespoons of olive oil to the pan and return to medium-heat. Add the onion and cook until translucent, about 5 minutes. Stir in the paprika and stir for 30 seconds.
• Add the chicken broth to the onions and bring the mixture to a simmer. Add half of the chorizo and the prawns or shrimp to the broth and poach for 5 minutes, cooking them through. Remove the prawns/shrimp from the pan and keep warm. Stir in lemon juice and zest.
• Stir the drained beans into the broth with the parsley and season with salt and pepper.
• Season the Cod with salt and pepper and dredge the fillets with flour.
• Heat the remaining olive oil in a large sauté pan over medium-heat. Add the Cod fillets, skin-side down, to the hot oil and crisp the skin side for about 3 minutes. Gently flip the fish over and crisp the other side of the fillet for 3 minutes, cooking it until it is just cooked through.
• To serve, spoon some of the beans and broth into a serving bowl, top with the Cod fillet (skin-side up), the prawns/shrimp, warm Chorizo, crisp bread cubes and some fresh thyme leaves.