Instructions

If we buy a whole monkfish, we will use the head and bones to prepare a good Fish stock. Place the clams soaking in cold water with salt to get rid of salt remains they may contain. Open mussels by steaming with a little bit of broth, move shells away and keep the broth.  Chop the onion and leek in fine brunoise.  Grind the cloves together with saffron and a pinch of sea salt. Heat the olive oil (covering slightly the pan’s bottom) in a sauce pan; when heated, brown the monkfish fillets previously seasoned. Once browned, move it away and keep together with the mussels. In the same oil, poach the onion and the leek, when they start getting transparent add the grinded cloves and saffron. Fry it lightly for a couple of minutes, powder the flour, and stir without heating it up. Wet it with white wine and allow alcohol to evaporate.
Dissolve the sauce with the hot fish broth; add the clams, monkfish and the mussels’ broth. Boil it between 6 and 8 minutes or until the monkfish is done to perfection. Add the mussels and adjust seasoning if necessary.

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