1 stick celery, finely chopped
1 red chilli, chopped
1 tbsp freshly chopped coriander
1 small fennel bulb, finely chopped
1 fennel bulb, chopped
1 tbsp freshly chopped mint
1 onion, finely chopped
1 onion, chopped
1 orange, juice and zest
1 x 400g tin chopped tomatoes
200g/7oz risotto rice
1 tsp coriander seeds
large pinch saffron
300–400ml/10–14fl oz fish stock
75g/2½oz unsalted butter
50g/1¾oz unsalted butter
1 small-medium monkfish tail, cut into medallions
500ml/18fl oz red wine
150ml/5fl oz white wine