Wash and peel the potatoes, cut them into pieces, and fry them in a skillet for a few minutes until almost cooked through.

In a pot, pour enough olive oil to cover the bottom. Cut the garlic into large pieces and sauté for one minute. Add the chopped onion and carrot, and cook for about 5 minutes.

After that time, remove everything from the pot but leave the oil. Add the monkfish cheeks to the oil and cook for about 2 minutes on each side.

After searing the monkfish cheeks, add the fried potatoes, crushed tomatoes, saffron, white wine, and bay leaf.

Add the fish stock and simmer for about 12 minutes. Season with salt and pepper. Blend the garlic, onions, and carrots with a little stock, then add this mixture back to the pot.

After 12 minutes, turn off the heat and let the dish rest for about 5 minutes before serving.