Perfect every time.

150 g Venus clams (almejas), 2 red peppers, 150 g white onions, 2 cloves of garlic, 4 tblsp. olive oil, 4 tblsp. puréed tomatoes, Salt, Pepper, freshly-milled, 100 g deep frozen peas, 150 g prawn tails (langostinos), 1 saffron packet (0.125 g), 1 pinch of nutmeg, 4 cl brandy (according to taste), 125 ml white wine (or fish stock and a little lemon juice), 800 g monkfish fillet

1 Wash the clams thoroughly with running cold water and discard any open clams. Place the clams in a casserole and pour in a little water. Cover and cook at high heat until all the clams have opened. Discard any closed clams! Remove the clam meat from the shells and keep the clam juice.

2 Clean and wash the peppers and cut into thin strips. Peel the onions and garlic and chop finely. Heat the oil in the roaster and sauté the pepper in it at a low heat for 5 minutes. Fry the garlic and onions, too, for around 3 minutes. Then add the tomatoes and season with salt and pepper. Allow everything to simmer for another 5 minutes at medium heat.

3 Add the peas, prawns, saffron, nutmeg, brandy (according to taste), wine and the clams and clam juice. Place the monkfish on top with its skin at the bottom and and stew at a low heat for around 15 minutes

Sprinkling the monkfish with mint or coriander makes the dish something really special.