In a large heavy-bottomed pan, heat the olive oil and gently fry the onions, carrots, garlic, celery and peppers until soft but not coloured. Add a good glug of dry white whine and simmer for 5 minutes.
Stir in the chopped tomatoes and both stocks. Add the fresh tomatoes and the anchovy fillets, then add a little black pepper. Cover and simmer for about 40 minutes.
Add the monkfish tail cubes, the seafood and the pasta. Cover and simmer for 20 minutes, stirring occasionally to prevent the pasta from sticking.
Serve in big bowls, sprinkled with the chopped olives and served with chunks or fresh crusty bread.
*Inspired by Johanne T. featured in the Realfood Cookbook