FOR THE WHITE BEANS & PARSLEY
800g soaked white beans (cannellini or haricot blanc)
80g bacon trimmings or 3 rashers of smoked streaky bacon
few sprigs of thyme
half a head of garlic, sliced horizontally
handful of flat-leaf parsley, leaves chopped
FOR THE SMOKED HADDOCK
2 thick rashers of smoked streaky bacon, chopped
3 tbsp olive oil
2 fillets of undyed smoked haddock (about 600g), skinned
few knobs of butter
few sprigs of thyme
handful of flat-leaf parsley, leaves picked
Put the beans, bacon, thyme and garlic in a pan and fill with water to cover. Boil for 1-1¼ hours until the beans are soft. Use a slotted spoon to transfer half the beans to a blender. Add a ladleful or two of the cooking liquid and liquidize to a fine purée. Transfer the purée to a clean saucepan. Drain off the remaining beans, reserving the cooking liquid, and add to the pan. Remove and discard the bacon, thyme and garlic. Stir well, adding a little more cooking liquid if the mixture is too thick. Keep warm.
For the smoked haddock, fry the bacon with half the oil until crisp. Heat another frying pan with the remaining oil until hot. Add the haddock fillets to the pan and fry for a minute. Add a few knobs of butter to melt, and throw in the thyme sprigs and parsley leaves. As it melts, spoon the foaming butter over the fish to baste. Fry for another minute until the fish is just cooked through. Remove from the heat and transfer to a warm plate, reserving the excess butter and oil. Leave the fish to rest for a couple of minutes.
Meanwhile, reheat the beans if necessary, and stir through the chopped parsley. Season to taste with black pepper. (You probably won’t need salt because of the bacon and haddock.) Spoon the beans onto warm plates and lay the smoked haddock fillets on top. Spoon over the crispy bacon and a little oil and butter from the pan in which you cooked the fish, garnish with parsley leaves and serve at once.