Monkfish, mussel and prawn stew with sourdough recipe
 This cioppino, which literally means chopped seafood, is inspired by the oldest restaurant in California. There was an amazing variety of seafood but the important element was the chunky tomato base. They were generous enough to give me the recipe but, I confess, I had to cut out a few elements; mostly some seafood. The variety was simply too great for domestic shopping and purposes! 700ml/1¼ pints fish stock or salted water12 large raw prawns, heads and shells removed but reserved, tails on3 tbsp red wine vinegar1 tbsp caster sugar2 tbsp olive oil30g/1oz butter5 garlic cloves, roughly chopped½ onion, roughly chopped1 stick celery, roughly chopped1 green pepper, deseeded and roughly chopped100ml/3½fl oz dry white wine1 tsp salt10 turns black peppermill½–1 tsp dried red chilli flakes400g tin chopped tomatoes20 mussels, scrubbed and debearded250g/9oz monkfish, cut into 4cm/1½in pieces1 tsp dried oregano 700ml/1¼ pints fish stock or salted water 12 large raw prawns, heads and shells removed but reserved, tails on 3 tbsp red wine vinegar 1 tbsp caster sugar 2 tbsp olive oil 30g/1oz butter 5 garlic cloves, roughly chopped ½ onion, roughly chopped 1 stick celery, roughly chopped 1 green pepper, deseeded and roughly chopped 100ml/3½fl oz dry white wine 1 tsp salt 10 turns black peppermill ½–1 tsp dried red chilli flakes 400g tin chopped tomatoes 20 mussels, scrubbed and debearded 250g/9oz monkfish, cut into 4cm/1½in pieces 1 tsp dried oregano 6 slices sourdough bread1 garlic clove, peeled and cut in halfolive oilsmall handful flatleaf parsley, roughly chopped 6 slices sourdough bread 1 garlic clove, peeled and cut in half olive oil small handful flatleaf parsley, roughly chopped Method Bring the stock to a simmer, add the prawn heads and shells and simmer for 20 minutes. Strain the stock into a clean bowl and set aside.Bring the vinegar and sugar to the boil in a small saucepan and simmer until reduced by half. Set aside.Heat the oil and butter in a large lidded saucepan. Stir in the garlic, onion, celery and green pepper and cook for 6–8 minutes or until soft. Add the white wine, salt, pepper, chilli flakes, tomatoes, fish stock and vinegar reduction. Simmer for 30 minutes, adding the oregano for the last 5 minutes. Discard any mussels with broken shells and any that refuse to close when tapped. Add the prawns, cod and mussels, cover the pan with a lid and cook for 5 minutes. Meanwhile, toast the sourdough on both sides and carefully singe slightly over a gas flame. Rub the toast with the cut-side of the garlic and drizzle with olive oil. Before serving, discard any mussels that remain closed. Place a slice of the toast in each bowl, ladle in some stew and sprinkle with parsley. Bring the stock to a simmer, add the prawn heads and shells and simmer for 20 minutes. Strain the stock into a clean bowl and set aside. Bring the stock to a simmer, add the prawn heads and shells and simmer for 20 minutes. Strain the stock into a clean bowl and set aside. Bring the vinegar and sugar to the boil in a small saucepan and simmer until reduced by half. Set aside. Bring the vinegar and sugar to the boil in a small saucepan and simmer until reduced by half. Set aside. Heat the oil and butter in a large lidded saucepan. Stir in the garlic, onion, celery and green pepper and cook for 6–8 minutes or until soft. Add the white wine, salt, pepper, chilli flakes, tomatoes, fish stock and vinegar reduction. Simmer for 30 minutes, adding the oregano for the last 5 minutes. Heat the oil and butter in a large lidded saucepan. Stir in the garlic, onion, celery and green pepper and cook for 6–8 minutes or until soft. Add the white wine, salt, pepper, chilli flakes, tomatoes, fish stock and vinegar reduction. Simmer for 30 minutes, adding the oregano for the last 5 minutes. Discard any mussels with broken shells and any that refuse to close when tapped. Add the prawns, cod and mussels, cover the pan with a lid and cook for 5 minutes. Discard any mussels with broken shells and any that refuse to close when tapped. Add the prawns, cod and mussels, cover the pan with a lid and cook for 5 minutes. Meanwhile, toast the sourdough on both sides and carefully singe slightly over a gas flame. Rub the toast with the cut-side of the garlic and drizzle with olive oil. Meanwhile, toast the sourdough on both sides and carefully singe slightly over a gas flame. Rub the toast with the cut-side of the garlic and drizzle with olive oil. Before serving, discard any mussels that remain closed. Place a slice of the toast in each bowl, ladle in some stew and sprinkle with parsley. Before serving, discard any mussels that remain closed. Place a slice of the toast in each bowl, ladle in some stew and sprinkle with parsley.