Bullit de peix (with monkfish)

Cut each potato into 2 or 4 pieces, the beans, the tomato and 3 cloves of garlic. Put the garlic and black pepper in a deep frying pan or pot with a little EVOO, and shortly after the rest of the ingredients. Leave it for a minute and add the fish stock, let it boil for 15 minutes.

After 15 minutes, add the fish and let it boil for 20 to 25 minutes (halfway through, turn it over).

Once this time has elapsed, remove the food leaving the broth (it can be used to make arroz a banda). On top of the fish add the aioli mixed with a little broth to make it more liquid.

Aioli: 50 ml of EVOO, 25 ml of milk and 1 clove of garlic, blend until smooth.