Monkfish and scallop stew

Ingredients

• 1 tablespoon olive oil 
• 2 tablespoons chopped onion or shallot 
• 1 tablespoon chopped garlic 
• 100ml white wine 
• 200ml tomato passata 
• 100ml fish or chicken stock 
• 1 teaspoon chopped fresh thyme 
• Salt and pepper 
• 6 baby potatoes, cooked 
• 250g fresh monkfish, sliced 
• Handful fresh sugarsnap peas
• Handful broccoli florets
• 6 scallops 

Directions

1. Heat the oil in a large pan on a medium heat and add the onions and garlic. Sauté until softened and slightly brown. 
2. Add the white wine, passata and stock and allow to simmer for about 10 minutes, until reduced. 
3. Add the thyme, seasoning, cooked baby potatoes and monkfish and allow to simmer for five minutes, or until the monkfish is just cooked through. 
4. Add the scallops, bring to the boil and simmer for three minutes. Serve immediately. 

Tips

• Hake can be used in place of monkfish, or any meaty white fish. 
• We've used broccoli and sugarsnap peas here, but feel free to use whatever vegetables are in season for some colour.