Instructions: Cut the monkfish off the tail bone and slice the flesh into large chunks about 5cm (2inch) square. Heat the oil in a large heavy frying pan and add the onions, frying for 10 minutes, stirring frequently, until golden.

Meanwhile, warm the fish stock and pour over the sultanas, adding the saffron. Leave to steep for 10 minutes.

When the onion is golden, turn up the heat under the pan to high and add the monkfish. Fry for 2-3 minutes, stirring all the time, until golden, then add the wine and allow to bubble fiercly for 1 minute. Add the sultanas together with the saffron liquid and the pinenuts. Season with a good pinch of salt. Bring to the boil, turn the heat to medium and allow to simmer for 10 minutes before serving.

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