800g Monkfish Fillet - boned & Skinned, cut into chunks
1 ltr stock (I used chicken stock)
1 red pepper, chopped
1 red chilli, finely chopped
3 cloves garlic, finely chopped
1 tsp smoked paprika
1 red onion, sliced
salt & pepper
2 tbsp tomato paste
Fry the onion, garlic, chilli and peppers in alittle oil for 5 mins, add the stock and tomatoes and bring to a boil.
Reduce the heat and add the paprika and bay leaf. Simmer for 20 mins.
Add the fish and stir through the tomato paste. Cook over a low heat for approx 10 mins.
Add the parsley, remove the bay leaf and season to taste.