• 3 tablespoons olive oil

• 1 large onion, chopped

• 2 garlic cloves, crushed

• 1 large red pepper, cored, deseeded and chopped

• 1 large yellow pepper, cored, deseeded and chopped

• 500 g/1 lb tomatoes, skinned and chopped

• 2 tablespoons finely chopped fresh root ginger

• 1 tablespoon chopped coriander

• 2 teaspoons chopped oregano

• grated rind of 1 lime

• dash of hot chili sauce

• 2-4 dried red chilies, chopped

• 1.25 kg/2 1/2 lb monkfish

• 300 ml/1/2 pint Fish Stock

• 12 scallops, halved

• 250 g/8 oz raw prawns

• salt and pepper

• torn coriander leaves, to garnish

• warm tortillas, to serve

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Method:

1. Heat the oil in a large heavy-based saucepan. Add the onion, garlic and the red and yellow peppers and fry over a low heat for about 10-15 minutes until they are tender.

2. Add the tomatoes, ginger, chopped coriander, oregano, lime rind, chili sauce and dried red chilies. Stir well to mix thoroughly and then simmer the mixture gently over a low heat for 10 minutes.

3. Cut the monkfish into chunks, removing any bone and skin. Add the monkfish and stock to the saucepan and bring to the boil.

4. Reduce the heat and simmer gently for 20 minutes. Stir in the scallops and prawns and cook gently for 2 further minutes until cooked. Season to taste with salt and pepper.

5. Serve the fish stew with warm tortillas and garnished with torn coriander leaves.