4 Tbs. oil 1 onion, peeled and finely chopped 3 cloves garlic, peeled and finely chopped 1 red pepper, seeded and cut into squares 2 chicken supremes, in large chunks 2 tsp. paprika 1 lb/450g monkfish fillet, in chunks 5 tomatoes, skinned and chopped 1 wineglass red wine 4 oz/100g large prawns, peeled 2 Tbs. ground almonds 8 whole basil leaves salt and freshly ground black pepper good squeeze of lime juice
Instructions
1) Heat 2 Tbs. oil in a pan and fry onion, garlic and pepper until softened. Remove with a slotted spoon and reserve.
2) Add chicken to pan with remaining oil and fry to seal and brown.
3) Add paprika and stir to mix. Cook for one minute more.
4) Add monkfish and tomatoes. Pour over wine. Bring to a boil. Reduce heat.
5) Cover and simmer until fish and chicken are cooked through.
6) Add prawns to stew and bring back to bubbling.
7) Over medium heat stir in ground almonds to thicken and add basil leaves. Season. Add a squeeze of lime juice and serve immediately.
