Remove the backbone from the monkfish and cut it into thick slices.

Finely chop two garlic cloves and a handful of parsley together.

Season the monkfish with salt and add the chopped garlic and parsley. Rub with olive oil and coat well. Set aside.

Take a pot and break the potatoes into bite-sized pieces (make a cut and then break them apart).

Add the green onions, a few sprigs of parsley, and the bay leaf.

Cover with water and drizzle with a little olive oil. Add salt, cover the pot, and simmer over medium-low heat for 12 minutes.

After this time, remove the parsley and add the fish with its marinade.

Cook for 8 minutes, turning the fish halfway through.

Once done, set aside.

In a small skillet, thinly slice the remaining garlic cloves. Sauté them in plenty of olive oil.

When they start to sizzle, add a splash of vinegar, a little of the fish cooking broth, and then a tablespoon of sweet paprika. Do this last step off the heat, stirring constantly.

To serve: arrange the monkfish, potatoes, and green onions on a plate and pour the garlic-paprika mixture over the top.