Cut and clean the monkfish into thin fillets, chop the garlic, onion, and carrot. Fry the vegetables and spices with the monkfish.

When golden, add the fried tomato sauce, let it simmer, then set aside to cool and strain the juice. Preheat the oven to 350°F.

Roll out the pastry on a greased baking sheet, fill with the drained stew, cover with the other puff pastry sheet, seal, and prick with a fork.

Brush with egg and bake for 20 minutes.