For the smoked paprika sauce heat rapeseed oil in a pot. Add in the diced shallot, roasted red pepper, smoke paprika and tomato puree. Add in the fish stock, milk and cream. Simmer for 3-4 minutes. Season to taste. Blend using a hand blender.
For the cassoulet, heat 1 tablespoon rapeseed oil in a pot. Add in the diced chorizo and stir to extract the juices. Add in the mixed beans. Pour in the stock. Add in the butter. Season to taste and stir through the herbs.
For the hake using a steamer, bring the water in the pot to the boil. Place the hake fillets flesh side down on a square of parchment paper. Season the skin side of the hake with sea salt and drizzle with rapeseed oil. Carefully life the parchment paper into the steaming basket. Leave to steam for approximately 15 minutes, until the fish flakes away.
To serve up, place the bean cassoulet in the centre of the plate. Gently lift the steamed hake away from the parchment paper and place on top of the beans. Spoon the smoked paprika sauce around the hake.