Wash the potatoes and place them in a large microwave-safe bowl. Add enough water to come halfway up the potatoes. Cover with plastic wrap and microwave on high for 8 minutes. Peel the onion and cut it into even-sized cubes. Remove the seeds from the bell pepper and cut it into even-sized cubes. Cut the monkfish tail into pieces of about 2 oz (50 g) each. Cut the potatoes in half.

Assemble the skewers, alternating monkfish, chorizo, onion, bell pepper, and potato pieces.

In a saucepan, add the onion and bell pepper trimmings. Add the 10 slices of chorizo. Cook over high heat for 2 minutes. Pour in the white wine and let it reduce by half. Add the cream and cook over low heat for 2 minutes. Blend until smooth. Add a pinch of chili to taste.

Season the skewers with salt and pepper, lightly brush with olive oil, and sprinkle with fresh thyme. Cook on the grill or in a skillet for about 3 minutes on each side. Serve with the chorizo cream and, if desired, sautéed vegetables and/or rice.