- 150g/5oz cooking chorizo, chopped
- 2 shallots, thickly sliced
- 110g/4oz wood-roasted peppers (from a jar), thickly sliced
- 2 tsp sweet smoked paprika
- 1 tbsp tomato purée
- 400g/14oz canned tomatoes, roughly chopped
- 350g/12oz canned butter beans, rinsed and drained
- 2 tbsp olive oil
- 350g/12oz monkfish cheeks (if unavailable use normal monkfish, membrane removed, sliced into 2cm/1in thick pieces)
- 2 tsp sugar
- ½ lemon, juice only
- salt and freshly ground black pepper
- 2 tbsp roughly chopped flatleaf parsley
- 1 Cos lettuce, roughly chopped
- ½ cucumber, thickly sliced
- 3 tomatoes, cut into chunks
- 1 red pepper, thickly sliced
- 1 green pepper, thickly sliced
- ½ red onion, finely sliced
- 300g/11oz canned white asparagus
- 2 tbsp red wine vinegar
- 2 tbsp extra virgin olive oil
- 1 tsp clear honey
- 1 tsp lemon juice
- For the monkfish, heat a large frying pan until hot, then add the chorizo and fry for 2-3 minutes, until golden-brown and some red paprika-flavoured oil has been released by the chorizo.
- Add the shallots and fry for one minute, then add the peppers, paprika and tomato purée and fry for 2-3 minutes.
- Add the tomatoes and butter beans and simmer for 5-6 minutes.
- Meanwhile, heat another frying pan until hot. Add the olive oil and monkfish and fry until just browned.
- Add the monkfish pieces to the stew and simmer for 1-2 minutes, or until the monkfish is just cooked through.
- Add the sugar and lemon juice and season, to taste, with salt and freshly ground black pepper.
- Sprinkle with the flatleaf parsley.
- Meanwhile, for the salad, place all of the salad ingredients together in a bowl and mix well.
- For the dressing, whisk the dressing ingredients together in a clean bowl, then pour over the salad. Mix well to coat the salad.
- To serve, spoon some stew onto each plate and place a generous pile of salad alongside.