Monkfish Tails with Mussels, Saffron, Cider and Leeks

• 4 tbsp olive oil
• 4 x 220 g/8 oz monkfish tails<

Heat the olive oil in a large, heavy saucepan over a low-medium heat, add the monkfish and sear for 1–2 minutes on each side, then remove and set aside.

Add the onion, leeks, garlic, saffron and paprika to the same pan and cook for 2–3 minutes, stirring until softened. Add the tomatoes, cider and fish stock (bouillon) and cook for 15–20 minutes, stirring occasionally, until the sauce ha