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Monkfish, tomato and bean stew
Fruit and vegetables
½
red onion
, finely diced
½ red
pepper
, finely diced
2
garlic
cloves, finely sliced
salt and
pepper
1 tsp chopped fresh
parsley
Tins, packets and jars
½ x 400g tin
chopped tomatoes
1 x 400g tin or jar cannellini, butter or
haricot beans
(approx. 250g/9oz drained weight, but reserve a little of the liquid)
Cooking ingredients
2 tbsp
olive oil
1½ tsp sweet
smoked paprika
1 tbsp
tomato purée
150ml/5fl oz
vegetable stock
(made with 1 tsp bouillon powder dissolved in 150ml/5fl oz boiling water)
Meat, fish and poultry
150g/5½oz
monkfish
fillet, skinned and boned
Other
100ml/3½fl oz dry
white wine
crusty
bread
or garlic-rubbed sourdough toast
Back to recipe
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