Easy recipe Monkfish, piperade and chorizo

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about one hundredg/about three½oz onionabout one hundredg/about three½oz leekabout one hundredg/about three½oz celeryabout three garlicfive fresh parsleyone bay leafabout five hundredg/seventeen½oz white fishtwo litres/about three½pints cold water sixtyml/twofl oz olive oilone½ red peppersabout one hundredg/about three½oz onionabout three garlicone bay leafone sprig fresh thymepinch saffronone hundred and fiftyg/fiveoz cherry (Recipes by ingridients cherry) tomatoesone tsp tomato puréesix hundredml/twentyfl oz fish stocktwo free-range egg whitesabout one hundredg/about three½oz black beluga lentilseight hundredml/one pint ninefl oz water about three sprigs fresh thymeone bay leaf, for drizzling olive oiltwo large monkfishabout one hundredg/about three½oz chorizoand freshly ground saltblack pepperone-two tbsp olive oilabout fiftyg/twooz unsalted butterone large handful fresh parsleytwo plum (Recipes by ingridients plum) tomatoestwo baby courgettes. Peppers, tomatoes and onions form the base of the piperade, a classic Basque combination of ingredients.. Monkfish, piperade and chorizo.