Make a broth by simmering the monkfish bone, carrot, mint, and leek in water for 30 minutes. Set aside.

In a pot, heat a little oil and sauté the onion, bell peppers, and garlic.

After a few minutes, add the tomato sauce and white wine. Stir well and let it reduce.

Add the broth and saffron threads, and simmer over low heat to reduce the liquid.

Add the monkfish fillets, clams, mussels, and peeled shrimp. Cook for 10 minutes.

After this time, plate and serve immediately. Serve very hot.