Rick Stein served up a fish stew with monkfish, mussel and prawn accompanied with sourdough bread on Rick Stein’s Road To Mexico.

The ingredients are: 700ml fish stock or salted water, 12 large raw prawns, heads and shells removed but reserved, tails on, 3 tbsp red wine vinegar, 1 tbsp caster sugar, 2 tbsp olive oil, 30g butter, 5 garlic cloves, roughly chopped, ½ onion, roughly chopped, 1 stick celery, roughly chopped, 1 green pepper, deseeded and roughly chopped, 100ml dry white wine, 1 tsp salt, 10 turns black peppermill, ½–1 tsp dried red chilli flakes, 400g tin chopped tomatoes, 20 mussels, scrubbed and debearded, 250g monkfish fillet, cut into 4cm pieces and 1 tsp dried oregano.

To serve: 6 slices sourdough bread, 1 garlic clove, peeled and cut in half, olive oil and small handful flatleaf parsley, roughly chopped.

See all of Rick’s Mexican inspired recipes in his book titled: Rick Stein: The Road to Mexico (TV Tie in), available from Amazon now.