Seafood rice

Method

• step 1

  To make the bisque, remove the heads and shells from the prawns, reserving the meat for later. Heat the oil in a large pan over a medium-low heat and cook the prawn heads and shells for 2 minutes until caramelised. Add the chopped vegetables and bay leaves, and cook for 4-5 minutes or until caramelised. Add the garlic and tomato purée and cook for another 2 minutes. Pour in the brandy and sherry, and cook for 5 minutes to evaporate the alcohol. Pour in 2 litres of water and simmer for 20 minutes. Strain well and measure out 1.5 litres in a jug.

• step 2

  To prepare the confit fish, cut 150g of the monkfish and 150g of the gurnard into chunks. Put 140ml of the oil into a pan with the fish and peeled prawns. Heat very gently for 6-8 minutes or until the fish is just cooked. Carefully remove onto a plate with a slotted spoon.

• step 3

  For the prawn oil, put the heads and shells from the confit prawns into a small pan with 3 tbsp of the oil and simmer gently for 10 minutes. Strain into a small bowl.

• step 4

  Heat 4 tbsp of the confit fish oil in a large pan over a medium heat, add the rice and toss until clear and shiny. Cut the remaining monkfish and gurnard into ½cm pieces and add to the pan with the 1.5 litres of bisque. Stir slowly until the rice is almost cooked, then add the confit fish and prawns, and remaining raw prawns, and cook for a few minutes until the raw prawns are cooked. Season then stir in the prawn oil and the parsley, mix it well with the rice and serve.