This Latin American dish is way more than the sum of its parts; luscious and luxurious and hearty, clean and clever and sophisticated. We’ve made it so you can enjoy it as an evening meal, eating all the fish and some of the veg mix, then have the leftover veg mix for lunch the following day. It works well served with a good peppery fresh rocket, with finely sliced raw white cabbage prepared as in this recipe, or with any of your favourite raw leaves.

400g Monkfish, boned and skinned and cut into 3cm chunks, or 200g Monkfish and 200g raw, peeled prawns

2 red Romano peppers, deseeded and finely chopped

2 shallots, finely chopped

1 dstspn chives, finely chopped

1 bay leaf

1 tspn dried oregano (Mexican if you can get it)

1 tspn smoked paprika

1 tspn sweet paprika

4 tbspns dry sherry

1 tspn sugar

600g tinned chopped tomatoes

1 x 400g tin chickpeas, drained and rinsed

10g flat leaf parsley, finely chopped

Ground nut oil to fry

Sat & Pepper

Leaves to serve (see above)

• Season the fish with salt and pepper and set aside

• Heat 2 tbspns oil and add onions, oregano and bay leaf. Sweat gently for about 4 mins, then add the peppers and cook for another 8 mins until soft and uncoloured

• Add the chives and paprika and cook for another 2 minutes, then add the sherry and the sugar. Bring to a bubble, then add the tomatoes. Season and simmer very gently for 10 mins. Add the chickpeas, and simmer for a further 5 mins. Meanwhile, set your oven to 180C

• Once the veg and chickpea mix has finished simmering, add half of the chopped parsley, and put it into a casserole it will fit snugly in. Add the fish, pushing it down into the mix, and bake in the oven for 9 minutes. Sprinkle with the rest of the parsley, and serve