Monkfish, Costa Brava Style (4 - 6)

1 1/2 tbsps olive oil
1 medium onion, finely chopped
1 1/2 lb monkfish, skinned and cut in 1 in slices
8 oz shelled green peas, defrosted
2 red peppers, peeled & cut in 1/4 in strips
12 cooked shelled mussels
salt & pepper
2 tsps flour
1 tbsp chopped parsley
1/8 tsp ground saffron
2 large cloves garlic, crushed
1/4 cup chicken or fish stock
1 cup dry white wine
1 lemon, sliced

In small frying pan heat 1 tbsp oil and saute onion until soft. Lightly oil a shallow flameproof casserole with remaining oil and spread onion on the bottom. Cover with the monkfish slices, peas, peppers and mussels. Season with salt and pepper. In a small saucepan mix together flour, parsley, saffron, garlic, stock and wine to make a smooth sauce. Season slightly. Bring to a simmer over a low heat and cook, stirring until lightly thickened. Pour over fish and vegetables and cover with lid or foil. Bake in a preheated oven (180 C, Gas 4) for about 15 mins or until fish has lost it's translucent look. Serve garnished with lemon slices with potatoes, salad and either a full bodied dry white or rose wine.