Heat the oil and sauté the onion, Schwartz for Chef Chopped Garlic in Oil and the peppers together, until soft.
Stir in the chopped tomatoes, Schwartz for Chef Ginger, Oregano, lime zest and Chopped Chillies in Oil and heat over a low heat for 10-15 minutes.
Add the monkfish and fish stock and bring to the boil. Reduce the heat and simmer for 30 minutes before adding the scallops and prawns. Gently cook for 5-7 minutes, season and serve.
