Cazuela de Rape con Gambas (Monkfish and Prawn Casserole)

• 1 medium Yellow onion
• 2 tbsp Extra virgin olive oil
• 3 cloves Garlic
• 200 g Canned roasted red peppers
• 1 tsp Smoked paprika
• 1 pinch Dried saffron threads
• 150 ml Dry White Wine
• 400 g Canned chopped tomatoes
• 450 g Monkfish, skin removed by butcher
• 250 g Prawns, raw
• 1 medium Lemon
• 10 g Fresh parsley

1. Finely chop the onion and slice the garlic. Drain the roasted peppers and cut them into thin strips. Cut the monkfish into bite-sized chunks and pat dry.
2. Warm the olive oil in a casserole over medium heat, then cook the onion with a pinch of salt for 6 to 8 minutes until soft and translucent. Stir in the garlic and cook for 1 minute until fragrant. Add the peppers and cook for 2 minutes to coat in the oil.
3. Stir in the smoked paprika and saffron for 30 seconds. Pour in the white wine and simmer for 2 to 3 minutes to reduce slightly. Add the tomatoes, bring to a gentle simmer, then cook for 10 minutes until the sauce looks a little thicker and the raw tomato edge has mellowed.
4. Nestle the monkfish into the sauce and simmer gently for 6 to 8 minutes, stirring once, until the fish is turning opaque. Add the prawns and cook for 2 to 3 minutes until pink and just cooked through. Squeeze in a little lemon juice to taste.
5. Finely chop the parsley and stir most of it through the casserole. Taste and adjust with more lemon juice if you like it brighter. Serve hot, scattered with the remaining parsley.

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