When it starts getting cold, warm up with this stew which pairs the last of the season's veg with white fish.
Now the weather's starting to bite, there are few things more pleasing than a warming fish stew. I use monkfish here but john dory and halibut are both robust enough to work. The stew is lovely with the last of the season's courgettes and can be spiced up with chilli.
Fish stew with samphire
1 courgette, sliced
75 ml olive oil
2 cloves garlic, sliced
1 shallot finely sliced
4 tomatoes, de-seeded and halved
500ml of fish or vegetable stock
400g monkfish, cut into 8 pieces
200g tin of cannellini beans
1 tbsp basil, chopped
Pinch of salt
Wash and slice the courgette and leave to one side.
Put half of the olive oil into a pan with the garlic and shallot and saute on a medium heat for 2 minutes.
Add the courgette and tomato, season and saute for 3 minutes. Add the stock and simmer for 5 minutes until it thickens slightly. Remove from the heat and leave to one side.
Put the remaining olive oil into a pan on medium heat. Add the fish, season and saute for 3-5 minutes. Add the vegetables to the pan, add the drained beans and let everything simmer together for 3 minutes. Check seasoning, add the samphire and basil and serve.
• Angela Hartnett is chef patron at Murano restaurant and consults at the Whitechapel Gallery and Dining Room, London. Twitter.com/angelahartnett
Angela Hartnett's fish stew with samphire. Photograph: Sarah Lee for the Guardian