200 g monkfish fillet; 300 g squid (heads); a dozen uncooked mussels (fresh or frozen); 1 onion; 1-2 celery sticks; 2 tins tomatoes in juice (400g each); ⅔ cup dry white wine; 4 tbsp olive oil; 2-4 cloves garlic; basil (or parsley); salt, black pepper
If the seafood is frozen defrost it overnight in the fridge. Crush the garlic with the flat edge of a heavy knife and fry it in some oil on a low heat. Remove the garlic from the pan and add the finely chopped onion and celery. Cook until soft. Add the squid and cook for a couple of minutes on a high heat. Add the tomatoes and squash them with a wooden spoon. Leave to cook for a couple of minutes and add the wine. Bring the pan to the boil and add the tomato juice, bringing it to the boil once more. Simmer for 40 minutes. Season well and add the fish pieces and the trimmed and washed mussels. Bring the pan to the boil, cover with a lid and leave to cook for 2 minutes. Remove any unopened mussels, add the finely chopped parsley and stir well. Serve in deep bowls with a drizzle of olive oil and slightly toasted bread.