Cazuela de Rape y Almejas (Spanish Monkfish and Clam Stew)

• 2 tbsp Extra virgin olive oil
• 4 cloves Garlic
• 2 tsp Sweet paprika
• 400 g Canned chopped tomatoes
• 200 ml White wine
• 300 ml Water
• 1 tsp Fine sea salt
• ½ tsp Black pepper
• 600 g Monkfish
• 800 g Clams, live, in shells
• 15 g Fresh parsley

1. Rinse the clams well, scrubbing the shells, and discard any that are cracked or stay open when tapped. Cut the monkfish into large bite-size chunks. Finely slice the garlic and roughly chop the parsley.
2. Heat the olive oil in a casserole over medium heat. Add the garlic and cook for 30 to 60 seconds until fragrant but not coloured. Stir in the sweet paprika for 10 seconds.
3. Add the canned tomatoes, white wine, water, salt and black pepper, then bring to a gentle simmer. Cook for 10 minutes, stirring occasionally, until the broth tastes rounded and slightly thickened. Keep the heat low so it stays at a steady simmer.
4. Add the monkfish to the simmering broth and cook gently for 6 to 8 minutes, turning once, until just opaque and firm. Avoid a hard boil to keep the fish tender. Taste and adjust seasoning with a little more salt or pepper if needed.
5. Add the clams, cover, and cook for 4 to 6 minutes, shaking the pan once or twice, until the clams open. Discard any clams that do not open. Stir in most of the parsley, reserving a little to finish.
6. Ladle into bowls, making sure everyone gets monkfish and clams, and spoon over plenty of broth. Sprinkle with the remaining parsley and serve straight away.

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