Spanish monkfish with cider and mussels recipe 500g (1lb 2oz) mussels 4 tbsp olive oil 1 onion, finely chopped 4 cloves garlic, finely chopped ¼ tsp dried chilli flakes 200g (7oz) tomatoes, peeled, deseeded and chopped ½ tsp soft light-brown sugar 400ml (14fl oz) dry cider 4 pieces monkfish fillet, each 200g (7oz) seasoned plain flour, for coating 4 tbsp extra-virgin olive oil 2 tbsp finely chopped flat-leaf parsley Clean the mussels by washing them in a sink of cold water. Tap each one on the side of the sink and discard any that do not close. Remove any beards and scrub the shells if they need it. Rinse the mussels with cold water in a large colander. Set them aside or place in the fridge if you're not going to cook the dish immediately. Heat half the oil in a lidded sauté pan that is large enough to hold the fish and mussels, and cook the onion over a medium heat until soft and golden, about 10 minutes. Add the garlic and chilli and cook for a further two minutes. Add the tomatoes and sugar and cook for two minutes or until the mixture seems drier - the moisture having evaporated from the tomatoes - then add the cider. Bring to the boil and cook for about five minutes until the liquid has reduced and you have a enough of a light 'sauce' to serve with four pieces of fish. Set aside while you deal with the fish. Coat each piece of fish in the flour then shake off the excess. Heat the rest of the olive oil in a frying-pan and cook the fish over a high heat for a minute on each side until coloured all over - you want to get a good, golden colour, but not cook the fish through. Put the fish into the pan with the sauce and place the mussels on top. Season, cover and cook over a medium heat for five to seven minutes. Discard any of the mussels that haven't opened. Pour in the extra-virgin oil. Toss in the chopped parsley and serve the fish with the mussels and sauce. Boiled rice is good with this dish.