Monkfish and prawns in Spanish sauce

Season the monkfish tails with salt and pepper and sear on both sides.

Remove the monkfish from the pan and add the chopped onion and garlic.

When the onion is poached add the wine. Let the alcohol evaporate.

Time for the tomato. When you put the tomato on the fire for about 5 minutes, add the fish stock. 2 bay leaves. Cover and leave 15 minutes more.

Put everything except the bay leaf in the blender and blend the sauce.

Return the crushed sauce to the casserole along with the monkfish and squid. Cook for about 15 minutes with the lid on.

Add the prawns for the last 5 minutes.