- 110g/4oz yellow split peas
- 1 tbsp vegetable oil
- ½ onion, finely chopped
- 1 carrot, chopped into 1cm/½in cubes
- 1 garlic clove, crushed to a paste
- ½ leek, white part only, chopped into 1cm/½in pieces
- 110g/4oz button mushrooms, finely chopped
- 200g/7oz cooking chorizo, cut into 1cm/½in pieces
- 50g/2oz semi-dried tomatoes, chopped
- 1 tbsp tomato purée
- 500ml/17½fl oz chicken stock
- ½ tsp salt
- freshly ground black pepper, to taste
- 1 bouquet garni (made with 2 bay leaves and ¼ bunch thyme tied together with kitchen string)
- 400g/14oz monkfish tail, trimmed
- 1 tbsp smoked paprika
- 1 tbsp salt
- 1 tbsp vegetable oil
- 50g/2oz unsalted butter
- 200g/7oz cooking chorizo, sliced thinly on the diagonal
- ¼ bunch flatleaf parsley, leaves only, chopped
- small handful coriander cress (available from specialist suppliers and online)
- extra virgin olive oil, to taste
- For the broth, place the split peas into a small saucepan and top with cold water. Bring to a gentle simmer for about 10-12 minutes, or until partly cooked but still slightly crunchy. Drain and set aside.
- Meanwhile, gently heat the vegetable oil in a pan and add the onion, carrot, garlic, leek, mushrooms, chorizo and tomatoes. Gently fry to soften the vegetables, but not colour them.
- After five minutes, add the tomato purée, then add the stock, partly cooked yellow peas, salt, pepper and the bouquet garni.
- Simmer very gently for 25-30 minutes, or until the peas and the vegetables are completely cooked through.
- For the monkfish, cut the monkfish into 1cm/½in thick slices.
- Mix the smoked paprika and salt in a small bowl, then lightly dust the monkfish with the mixture.
- Heat a medium non-stick frying pan, add the oil, then add the butter to the pan. When the butter begins to foam, add the monkfish pieces.
- Fry the fish, spooning the butter over it as it cooks. Once the fish is cooked through, remove it from the pan and set aside on a warm plate. Discard half of the butter.
- Add the chorizo to the pan and cook until crisp.
- To serve, add the chopped parsley to the broth and stir through. Place 5-6 pieces of monkfish in the centre of each of four bowls. Place a few slices of cooked chorizo over the top then spoon over the broth. Garnish with the coriander cress and extra virgin olive oil, to taste.