This Spanish inspired recipe is packed full of sophisticated flavours. It could be done from scratch, including soaking and cooking the beans, making the stock, roasting the pepper etc… or you can use a few hacks such as using jarred roasted peppers, which makes it a quick, easy, yet incredibly flavoursome weekday dish. Waitrose do a very decent shellfish stock. It freezes well, just defrost and reheat covered with foil.

500g skinned monkfish or hake chunks (approx. 6 cm)

1 red pepper, deseeded and cut in half (or a jarred roasted pepper, thinly sliced)

2 tbsp extra virgin olive oil

1 red onion, peeled and fine chopped

1 banana shallot, peeled and fine chopped

2 bay leaves

1 tbsp chives, chopped

1 heaped tbsp tomato puree

2 tbsp flat leafed parsley, separate stalks from leaves and fine chopped both, keeping separate

2-3 teasp smoked paprika, according to taste

1 x 400g tin butter beans

850ml fish stock (500ml shellfish stock and vegetable nage works well too)

To serve:

Green salad

Crusty bread to mop of the juices

• Heat the oven to 200c. Season the fish with salt and pepper, set aside

• Roast the peppers on a baking tray in the oven for 20 minutes. Meanwhile, in a large pan or wok, heat the olive oil and gently saute the onion, shallot and bay leaves for 10 minutes, until softened but not coloured. Stir in the chives, parsley stalks, tomato puree and paprika, and continue to cook for another 2 minutes

• By now your peppers should be roasted, remove the skin and slice into thin strips. Add the pepper to the onion mix along with the butter beans and stock. Bring to the simmer and cook uncovered for 15 minutes

• Stir the fish into the stew, and cook gently for 5 minutes, until just cooked through. Sprinkle over the parsley leaves and serve immediately with salad and bread