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Ingredients

• 900 ml (1½ pints) fish stock
• 1 bay leaf
• 1 sprig of parsley
• 1 sprig of fresh thyme
• 2 celery sticks, thinly sliced
• 1 bulb of fennel, quartered lengthways and thinly sliced
• 2 carrots, halved lengthways and thinly sliced
• zest of 1 lemon, finely shredded or coarsely grated
• 1 shallot, finely chopped
• 1 garlic clove, finely chopped
• 1 fresh red chilli, halved and seeded (optional)
• 225 g (8 oz) monkfish fillet, cut into bite-sized chunks
• 225 g (8 oz) skinless white fish fillet, such as cod or haddock, cut into bite-sized chunks
• salt and pepper
• leaves from the fennel bulb, herb fennel or fresh dill to garnish
• Pepper polenta sticks
• 2 red peppers, halved lengthways and seeded
• ½ tsp salt
• 200 g (7 oz) instant polenta
• 45 g (1½ oz) Parmesan cheese, freshly grated

Description

Good Stock Provides The Flavour Base For This Delicate Broth. If You Are Not Making Your Own Low-salt Stock, Try A High-quality Commercial Stock Sold Chilled, Rather Than A Stock Cube, But Still Keep Added Salt To The Minimum. The Polenta Accompaniment Is

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