Fish stew

1 First, remove the heads from the prawns and set them aside; clean the squid thoroughly inside and out, then cut it into cubes. Boil the prawn heads in a pot with water and salt for 4 minutes; drain and set the stock aside.

2 In the cooking tray, add the olive oil, then add the monkfish seasoned with salt and pepper, together with the prawns and squid. Put on the lid, set the SAUTÉ function, temperature to 120ºC, and time to 5 minutes. Remove and set aside.

3 In the cooking tray, add the chopped onion and garlic and the diced pepper. Put on the lid, set the MANUAL function, temperature to 120ºC, and time to 25 minutes.

4 After 5 minutes from the start, add the tomato sauce, brandy, stock, peas, and reserved fish.

5 10 minutes before the end, add the clams.