Ingredients

Ingredients For the broth

• 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)

For the monkfish

• 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

To serve

• ¼ bunch flatleaf parsley, leaves only, chopped

• small handful coriander cress (available from specialist suppliers and online)

• extra virgin olive oil, to taste

Description

Recipe Uses 110g/4oz Yellow Split Peas, 1 Tbsp Vegetable Oil, ½ Onion, Finely Chopped, 1 Carrot, Chopped Into 1cm/½in Cubes, 1 Garlic Clove, Crushed...

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