Omar Allibhoy served up Spanish style fish stew on James Martin’s Saturday Morning.

The ingredients: 4 x 150g Slices of monkfish, 400g sea bream or red snapper, 12-15 whole mussels, 8 prawns or langoustines, 2 ripe tomatoes, 400g potatoes (2 medium potatoes), cut into chunks, 1 bay leaf, ½ fish stock cube or 1 tbsp of miso powder for soup, 1 onion and 1 litre water.

For paste: 3 garlic cloves, 60g almonds or hazelnuts (or pine nuts), A sprig of parsley, A pinch of saffron and 1 full teaspoon of salt.

See Omar’s Spanish recipes in his book titled: Spanish Made Simple: Foolproof Spanish Recipes For Every Day, available from Amazon now.