Bouillabaisse

1 tablespoon polyunsaturated vegetable oil
1 large onion, peeled and sliced
1 clove garlic, peeled and crushed
2 x 400 g/14 oz cans tomatoes
300 ml/1/2 pint fish stock
2 tablespoons chopped parsley
1 bouquet garni
salt
freshly ground black pepper
450 g/l lb monkfish, diced
750 g/11/2 lb red fish, skinned and filleted
350 g/12 oz coley fillets, skinned and diced
4 x 175 g/6 oz plaice fillets, skinned and cut into
strips
chopped parsley, to garnish

Heat the oil in a large pan and cook the onion and garlic gently for 5 minutes. Add the tomatoes and their juice, the stock, parsley, bouquet garni, salt and pepper to taste. Bring to the boil, then simmer for 10 minutes. Add the monkfish and red fish and cook for 5 minutes. Stir in the coley and cook for a fii €¢ther 5 minutes. Finally, add the plaice and simmer for 5 to 10 minutes or until all the fish is cooked.

Remove the bouquet garni and adjust the seasoning. Pour into a tureen and sprinkle with chopped parsley. Serve with thick slices of warm wholemeal bread.

SERVES 8