900g monkfish, cut into pieces
3 large bay leaves
1/4 teaspoon cumin
1/4 teaspoon basil
1/4 teaspoon marjoram
1/4 teaspoon dried red pepper
1 large onion, chopped
4 tablespoons tomato puree
1 tin tomatoes, diced
4 teaspoons chilli powder
1 tablespoons cajun powder
1 tablespoons salt
1/4 teaspoon thyme
1/4 teaspoon oregano
1/4 teaspoon cayenne pepper
2 tablespoons vegetable oil
2 bell peppers, sliced
250ml fish stock
2 tins red kidney beans
Combine the bay leaves, cumin, basil, marjoram, red pepper, chilli powder and cajun powder in a small bowl.
Heat oil in a heavy large saucepan over medium heat.
Add onion and cook until translucent, stirring, for about 8 minutes.
Mix in the bell peppers and continue to cook for another 3 minutes.
Add herb and spice mixture and stir for 5 minutes more.
Add tomato paste and cook for another 2 minutes. Keep stirring throughout.
Add fish stock and tomatoes, increase heat to boiling.
Add beans and return to boil.
Reduce heat and simmer until beans are heated through.
Add fish and sprinkle with chilli powder, cook and stir for about 2 minutes, until fish is almost opaque.
Remove from heat, adjust seasoning and serve.
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