Rape a la Marinera (Spanish Monkfish in Tomato and Saffron Sauce)

• 3 tbsp Extra virgin olive oil
• 1 medium Yellow onion
• 1 tsp Fine sea salt
• ½ tsp Black pepper
• 3 cloves Garlic
• 1 tsp Sweet paprika
• 1 pinch Dried saffron threads
• 150 ml Dry White Wine
• 400 g Canned chopped tomatoes
• 350 ml Fish stock
• 700 g Monkfish
• 15 g Fresh parsley

1. Finely chop the onion. Peel and finely chop the garlic, and roughly chop the parsley.
2. Warm the olive oil in a saucepan over a medium heat. Add the onion with a pinch of the salt and cook for 8 to 10 minutes, stirring, until soft and translucent.
3. Stir in the garlic and cook for 1 minute until fragrant. Add the sweet paprika and saffron and stir for 20 to 30 seconds so the spices bloom without catching.
4. Pour in the dry white wine and simmer for 2 to 3 minutes to reduce slightly. Add the canned tomatoes and fish stock, then bring to a gentle simmer.
5. Season the monkfish with the remaining salt and the black pepper, then nestle it into the sauce. Simmer gently for 8 to 12 minutes, turning once, until the fish is opaque and just cooked through and the sauce looks glossy.
6. Stir in most of the parsley and taste, adjusting with a little more salt or pepper if needed. Serve straight away with the remaining parsley scattered over the top.

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