THE TOP TV COOKS’ BEST EVER RECIPES TODAY: RICK STEIN

Monkfish, mussel & prawn stew with chargrilled sourdough

ALL THIS week we are featuring recipes by the most popular celebrity chefs from the past 25 years. Today it’s the turn of Rick Stein, who first appeared on our screens in Floyd On Fish in 1985 and has since presented numerous TV cookery series from around the world. Renowned for his seafood cuisine, he also runs seven restaurants and a pub in Cornwall, England.

THE recipe for this cioppino, or fish stew, was given to me by Tadich Grill, the oldest restaurant in California. I’ve cut out a few ingredients, mostly seafood, as the variety is too great for domestic shopping. SERVES 4-6 12 raw shell-on prawns 700ml fish stock or water 3 tbsp red wine vinegar 1 tbsp sugar 30ml olive oil 30g butter 5 cloves garlic, chopped ½ medium onion, chopped 1 stick celery, chopped 1 green pepper, deseeded and chopped 100ml white wine 1 tsp salt 10 turns black peppermill ½-1 tsp chilli flakes 400g tin chopped tomatoes 1 tsp oregano 250g monkfish fillet, cut into 4cm pieces 20 raw mussels, cleaned TO SERVE 6 slices sourdough bread 1 clove garlic, peeled Olive oil Small handful parsley, chopped 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 or water for 20 minutes, then strain and discard them. Set the stock aside and reserve the prawn meat to add to the stew later.

Bring the vinegar and sugar to the boil in a small pan and reduce to a couple of teaspoons.

Heat the olive oil and butter in a saucepan, add the garlic, onion, celery and green pepper and sweat for 6-8 minutes. Add the white wine, salt, pepper, chilli flakes, tomatoes, then the fish stock and the vinegar reduction. Simmer for 30 minutes, adding the oregano for the last 5 minutes. You can make this base in advance if you like.

To finish, bring the stew base to the boil; add the raw prawns, monkfish and mussels, put a lid on the pan and cook for 5 minutes.

Toast the sourdough, then singe the slices slightly on a gas flame. Rub the toast with the garlic and sprinkle with olive oil.

To serve, place a slice of toast in each bowl, ladle in some stew and sprinkle with parsley.