Monkfish, piperade and chorizo

Preparation method

1. For the fish stock, place all of the stock ingredients into a pan and bring to the boil. Reduce the heat to a simmer and cook for 20-25 minutes, then strain the stock through a fine sieve, discarding the solids. Set aside.

2. For the piperade essence, heat the olive oil in a large pan and add the peppers, onions, garlic, bay leaf, thyme, saffron, cherry tomatoes and tomato purée. Cook over a low heat for 15-20 minutes, stirring occasionally, until the vegetables are softened and start to break down.

3. Spoon half of the piperade mixture into a bowl and set aside to cool. Return the pan with the remaining piperade mixture to the heat and pour in the fish stock. Simmer gently for 30 minutes, then strain the mixture through a fine sieve into a bowl and discard the solids. Set aside to cool slightly before placing into the fridge to chill.

4. Whisk the egg whites into the reserved piperade mixture. Add to the chilled piperade and stock mixture then place into a pan and bring to the simmer over a very low heat. Cook for 4-5 minutes, until the egg whites solidify and rise to the surface. Strain the mixture through a sieve lined with a muslin cloth, discarding the solids. Place the clarified stock into a clean pan to heat through just before serving.

5. For the lentils, rinse the lentils under cold running water, then place into a pan with the 800ml/1 pint 9fl oz water, the thyme and the bay leaf. Cook for about 20 minutes, or until the lentils are tender. Drain, discarding the herbs. Drizzle the cooked lentils with a little bit of olive oil and set aside.

6. For the monkfish, trim the monkfish tails, then carefully slit the fillets lengthways to create pockets. Stuff the chopped chorizo into the pockets. Season the monkfish with salt and freshly ground black pepper.

7. Heat the oil in a large frying pan and fry the monkfish fillets for 2-3 minutes on each side, or until golden-brown all over. Add the butter to the pan and use to baste the fish until it is cooked through. Set the fish aside to rest for five minutes before rolling in the chopped parsley.

8. For the garnish, cut small crosses into the tomatoes and place into a bowl. Cover with boiling water and set aside for about one minute, then drain and refresh in cold water. Peel away the skins, then remove the seeds from the tomatoes and cut the flesh into 5mm cubes.

   Technique: Skinning tomatoes

9. Chop the baby courgettes into 5mm cubes. Bring a small pan of water to the boil, then add the tomatoes and courgettes and blanch for 30 seconds before draining and refreshing in cold water. Drain again.

10. To serve, place spoonfuls of the lentils in the middle of each serving bowl. Slice the monkfish and place on top of the lentils. Sprinkle the chopped tomatoes and courgettes around the lentils and monkfish, then pour the warm piperade essence around.

Less than 30 mins preparation time

Over 2 hours cooking time

Serves 4