Monkfish Soup

For the fish stock, rinse the carcasses under cold water.

Then, with onions, leeks, parsley, bay leaf spices, peppercorns and 1.5 liters of cold water, bring to a gentle boil (this will keep the stock clear). Then turn down on the spot and simmer gently at low temperature for 20 minutes, skimming a few times. Carefully pour the stock through a sieve lined with kitchen towel into a saucepan 2. For the artichoke hearts, mix 500 ml of water with the juice of one lemon.

Break off the stems at the base of the artichoke hearts. Using a sharp serrated knife, chop the outer hard leaves all around from the base edge until the tender base is visible. Chop the remaining inner leaves just above the base. Using a small sharp knife, chop the leaf bases that remain on the bottom. Scrape out the hay with a tablespoon. Cut the bottoms of the artichokes into triangular pieces and place them in the lemon water.

Pluck the greens from the fennel and set aside. Clean fennel, cut in half lengthwise and slice lengthwise into 0.5 cm wide wedges. Cut garlic into thin slices. Halve peppers lengthwise, remove seeds and cut diagonally into narrow strips. Form tomatoes in a sieve over a bowl, drain, collect the juice. Cut the tomatoes into halves or thirds according to size.

Heat the olive oil in a saucepan, add the kno

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