2 tablespoons olive oil
2 garlic cloves, crushed
1 large onion, chopped
2 celery sticks, chopped
3 large carrots, sliced
finely grated zest and juice of
400g/14oz canned chopped
700g/11⁄2lb monkfish fillet, trimmed
and cut into chunks
450g/1lb cleaned squid, cut
1⁄2 tablespoon chopped fresh
salt and freshly ground
• Heat the oil in a large heavy pan. Add the garlic, onion, celery, carrots
and lemon zest, and cook for about 5 minutes, stirring all the time.
• Add the lemon juice and the tomatoes with their juice, cover and cook
over a low heat for about 25 minutes until the vegetables are very
tender, stirring occasionally.
• Meanwhile, scrub the mussels with a stiff brush and pull out all the hairy
beards. Discard any damaged mussels or open ones that do not close
when tapped on the work surface. Rinse well.
• Add the fish and squid and a little water to the pan with the vegetables.
Cover and cook for 3–5 minutes until the fish is just tender. Arrange the
mussels on the top, cover the pan tightly and cook for about 5 minutes,
stirring occasionally. The mussels should have opened; discard any that
remain shut. Stir in the parsley and season with salt and pepper. Serve
hot or cold.