Ingredients

• 150g/5oz cooking chorizo
• chopped
• 2 shallots
• thickly sliced
• 110g/4oz wood-roasted peppers (from a jar)
• thickly sliced
• 2 tsp sweet smoked paprika
• 1 tbsp tomato purée
• 400g/14oz canned tomatoes
• roughly chopped
• 350g/12oz canned butter beans
• rinsed and drained
• 2 tbsp olive oil
• 350g/12oz monkfish cheeks (if unavailable use normal monkfish
• membrane removed
• sliced into 2cm/1in thick pieces)
• 2 tsp sugar
• ½ lemon
• juice only
• salt and freshly ground black pepper
• 2 tbsp roughly chopped flatleaf parsley
• 1 Cos lettuce
• roughly chopped
• ½ cucumber
• thickly sliced
• 3 tomatoes
• cut into chunks
• 1 red pepper
• thickly sliced
• 1 green pepper
• thickly sliced
• ½ red onion
• finely sliced
• 300g/11oz canned white asparagus
• 2 tbsp red wine vinegar
• 2 tbsp extra virgin olive oil
• 1 tsp clear honey
• 1 tsp lemon juice

Directions

• For the monkfish
• heat a large frying pan until hot
• then add the chorizo and fry for 2-3 minutes
• until golden-brown and some red paprika-flavoured oil has been released by the chorizo.
• Add the shallots and fry for one minute
• then add the peppers
• paprika and tomato purée and fry for 2-3 minutes.
• Add the tomatoes and butter beans and simmer for 5-6 minutes.
• Meanwhile
• heat another frying pan until hot. Add the olive oil and monkfish and fry until just browned.
• Add the monkfish pieces to the stew and simmer for 1-2 minutes
• or until the monkfish is just cooked through.
• Add the sugar and lemon juice and season
• to taste
• with salt and freshly ground black pepper.
• Sprinkle with the flatleaf parsley.
• Meanwhile
• for the salad
• place all of the salad ingredients together in a bowl and mix well.
• For the dressing
• whisk the dressing ingredients together in a clean bowl
• then pour over the salad. Mix well to coat the salad.
• To serve
• spoon some stew onto each plate and place a generous pile of salad alongside.