Wash all the vegetables except the garlic, shallot, onions, and ginger. Heat the spinach (remove any sand) in a wok over medium heat with coarse salt. Cover while cooking.

Once the spinach is wilted, gradually add the other vegetables, starting with the endive leaves, then the zucchini. Keep covered. Add the ginger and lemon juice. Simmer for about 10 minutes.

Cut the monkfish into pieces and add them to the wok.

Five minutes later, add the rest: sliced mushrooms, onions cut in halves or quarters, garlic cloves halved, cauliflower, and red bell pepper cut as you like. Cover and cook for about 15 minutes, then taste. Add a bit more coarse salt if needed, and enjoy!