Remove the skins from some cooking chorizo, chop into small dice and fry in a little olive oil for 3 – 4 minutes, until crispy
and the red oils are released, then add a chopped shallot or two, 2 – 3 crushed cloves of garlic and a sprig of fresh thyme.
Cook for 5 – 6 minutes, until the shallots are soft, then tip in a cup of orzo, tossing to coat all the grains with oil. Pour in
a couple of glasses of dry cider and a similar amount of chicken stock, season well, cover and simmer for 10 minutes.
Then add halved cherry tomatoes and nestle in a couple of skinned and seasoned fillets of hake, cover again and simmer
for another 10 minutes, until the fish is cooked and most of the stock is absorbed. Garnish with chopped parsley.