Monkfish with Peppers, Tomatoes and Beans Recipe - Great British Chefs

Name: Monkfish with Peppers, Tomatoes and Beans Recipe - Great British Chefs
Ingredients: 1kg monkfish tail, skinned, trimmed and cut into 2-inch thick pieces on the bone (ask your fishmonger to do this); 2 red peppers, deseeded and julienned; 1 yellow pepper, deseeded and julienned; 25ml of sherry vinegar; 2 onions, finely sliced; 400g of tinned plum tomatoes, drained and chopped; 4 Spanish anchovy fillets, ideally Cantabrian anchovy fillets, chopped; 3 garlic cloves, finely chopped; 6 basil leaves, finely shredded; 5g of thyme leaves; 10g of pimentón, (sweet smoked Spanish paprika); 100ml of white wine; 100ml of olive oil; 150ml of chicken stock; 400g of tinned borlotti beans, drained (1 tin); salt; freshly ground black pepper

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A warming borlotti bean stew full of sweet peppers, tomatoes and onions provides the perfect base for pimentón-dusted pieces of monkfish in this warming, hearty, Spanish-inspired dish from Jun...

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Ingredients

1kg monkfish tail, skinned, trimmed and cut into 2-inch thick pieces on the bone (ask your fishmonger to do this)
2 red peppers, deseeded and julienned
1 yellow pepper, deseeded and julienned
25ml of sherry vinegar
2 onions, finely sliced
400g of tinned plum tomatoes, drained and chopped
4 Spanish anchovy fillets, ideally Cantabrian anchovy fillets, chopped
3 garlic cloves, finely chopped
6 basil leaves, finely shredded
5g of thyme leaves
10g of pimentón, (sweet smoked Spanish paprika)
100ml of white wine
100ml of olive oil
150ml of chicken stock
400g of tinned borlotti beans, drained (1 tin)
salt
freshly ground black pepper