Step 1

In a special pan of paella, heat olive oil, add monkfish pieces, sprinkle with ground bell pepper, salt, and a little pepper, fry until golden brown on both sides, and serve

Step 2

Heat the oil, add the diced onion and minced garlic in turn, sprinkle with ground bell pepper, paprika, and crushed tomatoes, and stir-fry well, preferably to let the bottom of the pot form a shell

Step 3

Add fish bone and head soup, add rice, and mix well

Step 4

Sprinkle a little saffron powder and place a few roasted bell peppers

Step 5

When it is almost cooked and there is some soup left, add salt and put the monkfish pieces

Step 6

After cooking, turn off the heat, cover with a cloth and simmer for 5 minutes

Step 7

Out of the pan, serve with aioli and a glass of red wine~