Monkfish braised with Arabic spices and angel hair pasta

Method

1. First, soak the beans overnight and cook them in boiling water for about 30 minutes or until they are tender.
2. To make the braise, heat the oil in a heavy-based casserole dish. Add the onions, garlic, saffron, chilli and tomatoes and sauté for a few minutes on a high heat. Lower the heat and simmer for 5 minutes. Cut the fish into thickish strips, and season with the baharat and salt. Heat the olive oil in a frying pan, and sear the fish on all sides so that it colours nicely.
3. Put the casserole dish back on the heat, and add the beans to the braise with the orange peel and thyme. Place the fish pieces on top, pour on the stock and bring to the boil. Lower the heat and simmer for 5–7 minutes, or until the fish is just cooked through.
4. Towards the end of the cooking time, bring a pan of salted water to the boil to cook the pasta until al dente. Drain well, then stir through the butter, lemon juice and season with salt and pepper. Use a fork to twirl the pasta into little coiled mounds and serve on top of the fish with a generous spoonful of the braise.