1. Season the flour with salt and pepper

2. Coat the monkfish in the seasoned flour

3. Heat the 4 tablespoons of oil in a large frying pan

4. Fry the fish for about 10minutes, while frequently turning until the flesh turns white

5. Remove the fish from the pan and set them aside

6. Heat the remaining 3 tablespoons in the pan

7. Fry the garlic and onion in the oil for about 5minutes until they are softened

8. Increase the heat and add the potato cubes and about two-thirds of the pimento strips

9. Continue frying for another 5minutes while tossing the potatoes until they are lightly coloured on all sides

10. Transfer the contents of the pan to a baking dish or casserole

11. Add the tomatoes to the frying pan and stir well

12. Add the following ingredients to the tomatoes: vinegar, wine, stock, bay leaves and the salt and pepper to taste

13. Bring the mixture to the boil while stirring

14. Pour the mixture over the potatoes

15. Cover the dish and cook in the oven for 30minutes or until the potatoes are just tender

16. Remove the casserole from the oven and add gently stir in the monkfish

17. Cover the casserole again and continue cooking for a further 20minutes until the fish is tender and the potatoes are very soft

18. Adjust the seasoning if necessary

19. Garnish with the remaining pimento strips and the sliced eggs

List of ingredients required:

Salt and freshly ground pepper
3 bay leaves
2 tablespoons wine vinegar
7 tablespoons olive oil
1 peeled and finely chopped onion
6 cloves garlic, peeled and crushed
4 ripe tomatoes, skinned and roughly chopped
6 and 1/2 oz (185g) tin red pimentos, drained and cut into strips
4 level tablespoons plain flour
2 lb (900g) monkfish fillets, skinned and cut into bite-sized pieces
3 medium potatoes, peeled and cut into 25mm cubes
1/4 pint (150ml) dry white wine
1/4 pint (150ml) fish stock or water
2 hard-boiled eggs, shelled and sliced (garnish)