Monkfish chunks cooked with onions, peppers and sherry

Serves 4

25g butter
100ml olive oil
2 large onions, finely sliced
1 red pepper, deseeded and cut into 2½cm pieces
1 green pepper, deseeded and cut into 2½cm pieces
6 garlic cloves, finely chopped
Good pinch saffron strands
400ml dry sherry
750g monkfish, cut into 4cm chunks
200g fresh palourde or venus clams, cleaned and beards removed
Handful of fresh parsley, finely chopped
Sea salt and freshly ground black pepper

1. Heat the butter and olive oil together in a large, heavy based frying pan, add the onions, peppers, garlic and saffron and cook very slowly over a low heat for about 25mins until the onions are soft, light golden and nearly melted.

2. Add the sherry and monkfish, then cover with a lid and simmer gently for 10-12 minutes or until the fish is just cooked. Add the clams five minutes before the end of the cooking time.

3. Add the parsley to the pan and season with salt and pepper then serve.

(Fish - Mitch Tonks)