Monkfish with peppers, tomatoes and beans

by Jun Tanaka

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Ingredients

Fish & Shellfish

1kg monkfish tail, skinned, trimmed and cut into 2-inch thick pieces on the bone (ask your fishmonger to do this)

Fruit & Vegetables

Oils & Vinegars

25ml of sherry vinegar
100ml of olive oil

Store Cupboard

400g of tinned plum tomatoes, drained and chopped
4 Spanish anchovy fillets, ideally Cantabrian anchovy fillets, chopped
150ml of chicken stock
400g of tinned borlotti beans, drained (1 tin)
salt

Salad & Fresh Herbs

Spices & Dried Herbs

Beverages

100ml of white wine