This wonderfully warming stew is made with monkfish, but you could substitute it for hake or any similar meaty white fish you prefer. When it comes to freezing, there's a hack for perfect results too. Add the fish once you've cooked your bean and tomato broth, but don't warm it through any more. The fish will then cook fully once you've thawed the whole dish and reheated it properly. You just need some crusty bread and perhaps a green salad to serve.

Get the recipe for smoky bean and monkfish stew here

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