Monkfisk stew with crayfish and prawns and nuts

Fish Stock:

• 100 gr crab
• Crayfish Heads
• Prawn heads
• 1 leek
• 1 large onion
• 1 carrot
• ½ stick of celery
• 4 cloves of garlic

Monkfish Stew:                                                                   

• 2 medium monkfish
• 2 cloves of garlic
• 100 gr rockfish                                                                   
• 500 gr new potatoes                                                                
• 2 onions
•  1 ripe tomato
• 3 cloves of garlic
• 200 gr stock
• 100 gr brandy
• 5 L water

 
Ingredients to finely chop and mix:

• 6 freshly ground peppercorns
• 1 tbsp of crayfish olive oil
• 4 green peppers
• 12 almonds or toasted hazelnuts
• 1 slice of bread
• Parsley
• 1 bay leaf
• Peppercorns

Fish Stock:
Add oil to a casserole. Fry the pepper and all the shellfish until well browned. Add the fish bones and the garlic. Add all the vegetables and mineral water.

Monkfish Stew:
Fry the onion, garlic and tomato on a low heat until they are well caramelized.
Add 1 tbsp of the chopped ingredients, fry on a low heat and add the brandy until all the alcohol has evaporated.
Add the fish stock. When it begins to boil add the quartered potatoes and cook for 8 minutes.
Add the fish and cook for 5 more minutes. Finally, add the shellfish, giving them just long enough to heat through.
Test for seasoning. Allow to rest for 3 minutes before serving.