1 stick celery, roughly chopped
½–1 tsp dried red chilli flakes
5 garlic cloves, roughly chopped
1 garlic clove, peeled and cut in half
½ onion, roughly chopped
small handful flatleaf parsley, roughly chopped
1 green pepper, deseeded and roughly chopped
400g tin chopped tomatoes
10 turns black peppermill
2 tbsp olive oil
olive oil
1 tsp dried oregano
3 tbsp red wine vinegar
1 tsp salt
700ml/1¼ pints fish stock or salted water
1 tbsp caster sugar
30g/1oz butter
250g/9oz monkfish, cut into 4cm/1½in pieces
20 mussels, scrubbed and debearded
12 large raw prawns, heads and shells removed but reserved, tails on
6 slices sourdough bread
100ml/3½fl oz dry white wine