Ingredients

  • 4 chunks monkfish fillet, about 6 ounces each, skin and translucent membrane removed
  • Salt
  • 1/2 cup mild-tasting olive oil
  • 1 medium fennel bulb, trimmed and cut into 1/2-inch-thick wedges (about 8 ounces)
  • 3/4 cup diced yellow onions (3 ounces)
  • 1/2 cup dry white wine
  • 6 ounces very ripe tomatoes, peeled, cored (1 large or 2 small), cut into wedges, and lightly salted, or 3/4 cup drained canned tomatoes, quartered
  • A few garlic cloves, coarsely chopped
  • 1 small dried chili or a pinch of dried chili flakes
  • A pinch of saffron threads
  • A splash of pastis, such as Pernod or Ricard, or ouzo
  • About 1 cup Monkfish Fumet or Chicken StockSamin Nosrat Chicken Stock
    7 pounds chicken bones (at least half should be raw) 7 quarts water
    2 onions, unpeeled, quartered 2 carrots, peeled and halved crosswise 2 celery stalks, halved crosswise 1 teaspoon black peppercorns 2 bay leaves
    4 thyme sprigs
    5 parsley sprigs or 10 stems 1 teaspoon white wine vinegar
  • About 1-1/2 cups cooked white beans, drained, cooking liquid reserved
  • About 1/2 cup Aioli Sauce