Monkfish with shrimps, prawns and mussels in seafood sauce

Peel the shrimp and reserve the heads for cooking with the oil in the pot.

Clean the mussels and place them in a pot with a finger of water, cook covered until they open and reserve the water.

Salt the monkfish and cook it in the same oil as the shrimp and prawn heads (having removed and discarded the heads beforehand).

Remove the monkfish from the pot and sauté the onion and tomato (crushed).

Meanwhile, prepare the chopped parsley, garlic, cashew nuts, saffron and white wine in a mortar and pestle.

Add the minced meat to the sauce and allow the wine to cook for about 3 minutes over medium heat.

Add all the ingredients and pour the water (better if it is fish fumet) to the pot to cover it by half, cook for 10 minutes.