4 red peppers
8 0z/250 g monkfish
4 oz/100 g prawns
half an onion
stick of celery
half a green pepper
half a red pepper
0.5pint/0.25litre milk
0.5pint/0.25litre cream
olive oil
flour
salt

For the sauce:
2 oz/50 g butter
0.5 pint/300 ml milk
2 tablespoons flour
salt
pepper

Boil the fish with the mince and break into very small pieces. Fry the prawns, then peel them and put to one side.

Fry the vegetables, all finely chopped in the same oil as the prawns.

Season.

Add half the vegetables to the fish and prawns and mix in the cream. Fill the peppers with the mixture.

Melt the butter, add the flour and stir with a wooden spoon for 2 to 3 minutes taking care not to let the flour brown.

Boil the milk and add it very slowly to the flour and butter mixture, stirring well all the time.

Continue to cook gently until the sauce thickens, stirring to prevent the sauce from catching.

Add the other half of the vegetables.