Originally entitled 'Poor Man's Lobster', this is an old Portuguese recipe dating back to when monkfish was cheap and plentiful. Now, it's expensive, and an endangered species, so this is a very occasional treat for us

700g monkfish (or other firm fleshed fish)

125ml dry white wine

1 tbsp sweet paprika

3-4 large tomatoes, skinned, deseeded, and chopped

2 cloves garlic, finely chopped (optional)

• Lightly fry garlic in olive oil. Add paprika and tomatoes, continue cooking for 3-4 minutes

• Add the white wine and simmer gently for 10-15 minutes so it reduces slightly

• Meanwhile skin and bone the fish, and cut into 4cm cubes

• Either add the fish to the sauce and simmer for 8 minutes or until cooked, or steam separately until cooked (usually 7-8 minutes)

• Serve with a green salad and steamed or pilaf rice