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As promised here is a sample recipe from Mitch Tonks wonderful new cookbook Fish
His recipes are easy to follow and will produce delicious results!
I'd like to say a special thank you to Mitch and his PR team for being so helpful.
If you missed my review of his book yesterday, just scroll down.

Monkfish Chunks cooked with Onions, Peppers and Sherry by Mitch Tonks

I love the cooking of Spain and Italy; in fact they have to be my favourite places to eat seafood. I think it’s the simplicity of the dishes and that complete understanding they have when it comes to cooking fish that makes it so special – they just don’t mess about with it. I ate a dish similar to this one in the excellent Café Belaer in Cuitadella on the island of Menorca. One of the other specialities was a local lobster cooked in sherry with plenty of onions; it was delicious, especially served with a bottle of Dom Pérignon champagne!

Serves 4

25 g/1 oz/2 tbsp butter
100 ml/3 fl oz/generous 1⁄3 cup olive oil
2 large onions, finely sliced
1 red pepper, deseeded and cut into 2.5 cm/1 inch pieces
1 green pepper, deseeded and cut into 2.5 cm/1 inch pieces
6 garlic cloves, finely chopped
Good pinch of saffron strands
400 ml/14 fl oz/13⁄4 cups dry sherry, such as Manzanilla or fino
750 g/1 lb 10 oz monkfish, cut into 4 cm/11⁄2 inch chunks
200 g/7 oz fresh palourde or venus clams or live mussels, cleaned and beards removed (optional)
Handful of fresh parsley, finely chopped
Sea salt and freshly ground black pepper

At the fishmonger
Ask your fishmonger to fillet the monkfish and remove the skin and membrane.

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 25 minutes until the onions are soft, light golden and nearly melted. You do not want any of the onions to be tinged by hot frying, as this will change the taste. This part is the most important part of the dish.

Add the sherry and monkfish, then cover with a lid and simmer gently for 10–12 minutes or until the fish is just cooked. If your fishmonger has a handful of clams or mussels, they are very good added 5 minutes before the end of the cooking time, but are not essential.

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

This dish is great served with chicory that has been brushed with oil, seasoned with salt and lightly grilled – the enjoyable bitterness of the chicory works well with the sweetness of this dish.