Delicious Mediterranean-style stew. I add a teaspoon of chilli flakes and some extra vegetables such as courgette, baby potatoes and beans and a little chorizo for more flavour. A dollop of natural yoghurt on top cools the chilli and makes it creamy. It is lovely with a mixture of fish (cod, salmon and smoked haddock) or chicken.
Monkfish stew tsp olive oil 1 large onion, peeled and chopped 2 garlic cloves, peeled and chopped Bay leaf Thyme, rosemary and oregano 1 sprig of each Fish stock 350ml (12fl oz) Dry white wine 150ml (1/4pt) Firm white fish fillets, e.g. cod, halibut or monkfish 450g (1lb) Fresh prepared mussels 450g (1lb) Chopped tomatoes 400g can Peeled prawns 225g (8oz), thawed if frozen Chopped parsley 2tbsp