Smoky Bean and Monkfish Stew

“No one who cooks, cooks alone. Even at her most solitary, a cook in the kitchen is surrounded by generations of cooks past, the advice and menus of cooks present, the wisdom of cookbook writers.” ― Laurie Colwin

500 g monkfish fillet

2 tbsp olive oil

2 onions, peeled and sliced

4 cloves of garlic, peeled and chopped

1.5 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

17.6 oz monkfish fillet

Directions at lovefood.com

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