2 garlic cloves, finely sliced
1 tsp chopped fresh parsley
½ red pepper, finely diced
salt and pepper
½ red onion, finely diced
½ x 400g tin chopped tomatoes
1 x 400g tin or jar cannellini, butter or haricot beans (approx. 250g/9oz drained weight, but reserve a little of the liquid)
2 tbsp olive oil
1½ tsp sweet smoked paprika
1 tbsp tomato purée
150ml/5fl oz vegetable stock (made with 1 tsp bouillon powder dissolved in 150ml/5fl oz boiling water)
150g/5½oz monkfish fillet, skinned and boned
crusty bread or garlic-rubbed sourdough toast
100ml/3½fl oz dry white wine