4 pounds whole monkfish, or 1 1/2 pounds boned monkfish tails
2 celery stalks
2 small leeks
1 small fennel bulb, thinly sliced
couple sprigs of thyme
1 large bay leaf
1 strip of orange zest
5 or 6 peppercorns
2 cups white wine
salt and freshly ground pepper to taste
Aioli (see recipe)
If you are getting the whole fish, have the head cut off and peel and trip the tail.
Rinse the monkfish tails and cut into 3 inch pieces. Refrigerate.
Cut 2 carrots into thick slices. Slice the onion and celery stalks. Separate the green from the white part of the leeks; reserve the white part and roughly chop the green.
Add all sliced vegetable to a heavy pot. Add the monkfish head and bones, thyme sprigs, bay leaf, orange zest and peppercorns. Add the wine along with 6 cups of water and bring to a boil. Lower the heat and simmer for 30 minutes.
Meanwhile, prepare the aioli. Cut the remaining carrot into a fine julienne. Cut the white part of the leeks into a fine julienne.
Strain the fish stock trough a fine mesh sieve. Pour 3 cups into a pot and add the julienned vegetables, and bring to a simmer. Cook for 10 minutes.
Add the pieces of monkfish to the stock and poach for 8 minutes. Remove the fish with a slotted spoon and keep warm.
Slowly add a ladle of hot broth into about half of the aioli, beating constantly. Return this mixture to the pan and heat gently, stirring all the time, until it thickens slightly. It should be like thin custard. Don't let it boil or it will curdle. Return the monkfish to the pot and simmer for 2 minutes, just to warm.