Smoky bean and monkfish stew recipe

Ingredients

• 500 g monkfish fillet
• 2 tbsp olive oil
• 2 onions, peeled and sliced
• 4 cloves of garlic, peeled and chopped
• 1 1/2 tsp smoked paprika
• 1 tbsp tomato purée
• 400 g tinned cannellini beans, butter or haricot beans, drained
• 1 roasted red pepper, thinly sliced
• 850 ml fish stock
• 1 bay leaf
• 1 handful chopped flat-leaf parsley
• 1 pinch flaked sea salt and freshly ground black pepper