Monkfish and Shrimp Braised with White Beans, Fennel and Tomato

This is a brilliant dish from Judy Rodgers' Zuni Cafe Cookbook, and is far easier to make than the end result implies. 

Saute fennel then a little onion. Add white wine, tomatoes, garlic, chili, saffron and a splash of liquor such as ouzo, pernod or sherry. Add fish or chicken stock. Then add cooked white beans. (Here's a simple way to cook the beans, introducing lots of flavor)

Sear and broil the monkfish and shrimp - then toss over the vegetables/beans.

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