Peel the potatoes and cut them into pieces. Ideally, start cutting with a knife and then break them apart with your hands to create rough edges that will dissolve in the stew, making the broth thicker.

Peel and chop the onions, not too finely. Peel and slice 2 of the 4 garlic cloves. Peel and slice the carrots, and finally, chop the peppers into small pieces.

In a pot with olive oil, sauté the onion, 2 garlic cloves, carrots, and peppers with a little salt. After about 10 minutes, add the potatoes, black and white pepper to taste, paprika, bay leaf, and salt. Cook for about 15 minutes over medium heat, stirring to prevent sticking.

After this time, pour in the white wine and increase the heat to evaporate the alcohol. Cook for a few minutes and add enough water or fish stock to cover the potatoes, no more. Add a pinch of food coloring for a bit of color. Once it starts to boil, lower the heat and let it simmer.

When the potatoes are almost tender, crush the remaining 2 garlic cloves in a mortar with a little salt and a sprig of parsley, and add them along with the monkfish tails. When the potatoes are tender, the monkfish will be too, as they cook quickly due to their small size.

Ideally, stir the pot in a circular motion from the outside, not with a spoon inside. This will make the broth thick and delicious. Sprinkle with chopped parsley.

It's better to add a little more stock if needed than to add too much from the start.