Glasses of fish and shellfish

500g/1lb 2oz raw unpeeled prawns

3 bay leaves

250g/9oz monkfish fillet

500g/1lb 2oz white fish fillet, such as hake or whiting

1 quantity Vegetable Sauce

salt

Note: You can vary the fish and shellfish according to taste.

For the vegetable sauce

2 large, ripe tomatoes, seeded and finely chopped

1 cucumber, finely chopped

1 green pepper, seeded and finely chopped

1 small onion, finely chopped

3 tablespoons white wine vinegar

6 tablespoons sunflower oil

salt and pepper

The vegetable sauce should be made 30 minutes prior to being served. This gives it enough time to marinate but not enough time for the tomato to break down and become very watery.

Mix together the tomato, cucumber, green pepper and onion in a bowl. Whisk the vinegar with a pinch of salt and pepper in a separate bowl and whisk in the oil.

Pour the dressing over the vegetables and mix well.

Leave to stand in a cool place for about 30 minutes before serving.

Bring a large saucepan of salted water to the boil. Add the prawns and one of the bay leaves, lower the heat and simmer for 2–4 minutes, depending on the size of the prawns. Drain well, leave to cool, then peel the prawns.

Put the monkfish and white fish in separate saucepans. Add 1 bay leaf and a pinch of salt to each and pour in water to cover. Bring to the boil, then remove the pans from the heat and leave to stand for 10 minutes.

Lift out the fish and remove and discard any skin and bones. Cut the flesh into bite-size pieces.

Divide the prawns and fish among individual glasses or glass sundae dishes and leave to stand in a cool place or the refrigerator.

About 10 minutes before serving, stir the vegetable sauce well and divide it among the glasses.

Serves 6