Monkfish and Prawn Casserole

Serves: 4

Ingredients
25g butter
6 sticks celery, chopped
1 large onion, chopped
450g button mushrooms
15ml spoon tomato puree
2 x 15ml spoons plain flour
300ml white wine
675g monkfish, cut into 5cm cubes
450g tomatoes, quartered
350g peeled prawns, fresh or defrosted if frozen
salt and freshly ground black pepper
15ml spoon chopped parsley, to garnish

Preheat the oven to 180°C, 350°F, Gas Mark 4.

Melt the butter in a large pan or flameproof casserole, add the celery and onion and cook slowly until beginning to brown.

Add the mushrooms and cook for 2-3 minutes. Then add the tomato puree and flour, stir well and cook for another minute before adding the wine. Boil for a further minute and add the monkfish.

Transfer to a casserole, if necessary, and bake for 10 minutes. Add the tomatoes with the prawns and salt and freshly ground black pepper to taste.