Clay-Pot Fish Stew

Monkfish, mushrooms, tofu and mangetouts are cooked in a sauce strongly flavoured with garlic, hoisin and oyster sauces and served in a traditional clay pot, which is used throughout China to keep the food beautifully hot. The dish will first be cooked in a pan and then transferred to the preheated clay pot, then covered with its lid. If you don’t have a clay pot, you can use a flameproof casserole heated on the top of the stove or in the oven.