Simple fish stew

Method

1. Remove the heads and shells from the prawns but leave the last tail segment of the shell in place. Simmer the heads and shells in the stock/water for 20 minutes, then strain and discard the shells. Set the stock aside and reserve the prawn meat to add to the stew later.
2. Meanwhile, bring the vinegar and sugar to the boil in a small pan, then simmer until reduced to a couple of teaspoons. Set aside.
3. Heat the olive oil and butter in a large saucepan, add the garlic, onion, celery and green pepper, then fry gently for 6-8 minutes over a medium-low heat. Add the white wine, salt, plenty of freshly ground black pepper, the chilli flakes and tomatoes, then pour in the fish stock and the vinegar reduction. Simmer for 30 minutes, adding the oregano for the last 5 minutes (see Make Ahead).
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4. To finish, bring the stew base to the boil. Add the reserved raw prawns, the monkfish and mussels, put a lid on the pan and cook for 5 minutes.
5. Toast the sourdough, then char the slices slightly on a gas flame. Rub the toast with the garlic and drizzle with oil.
6. To serve, put a slice of toast in each bowl, ladle in some stew and sprinkle
   with parsley.