This recipe was originally written for Town & Country Uk.

A deeply flavourful and comforting dish perfect with just the right amount of heat. Espelette is a type of pepper grown in the French commune of Espelette in the Pyrénées. Often used in Provencal cooking I love its zippy almost zesty eat. You can find it in most supermarkets and certainly online but if you find yourself short of it feel free to use dried chilli flakes. Any firm white fish is suitable for this stew but I love to use gurnard. Ask your fishmonger to scale and fillet it but keep the skin on as it is incredibly tasty. Enjoy this with a good loaf of sourdough or hot toast.