Preheat the grill.
Cut the peppers in half and remove the seeds, then arrange on a baking sheet and grill until the skin blisters and blackens. Whilst still hot, place into a container and cover to retain the steam for a few minutes, then remove the skin with a knife. Place the peppers in a saucepan, cover with olive oil and season with salt. Cook them gently (do not boil) for 10 minutes and set aside.
Peel the cloves of garlic, removing any green sprouts that may be inside, and slice thinly.
In a saucepan, heat 20cl of olive oil and brown the garlic cloves (the temperature must not exceed 84c, otherwise the garlic will burn). Set aside.
Peel the potatoes and cut into 5 millimeter slices. Blanch by boiling for 3 minutes and then plunging into a bowl of cold water. Drain. Put 30g butter in a hot pan. When the butter begins to foam, add the potatoes and fry until golden brown.
Cut the chorizo into thin strips. Cut small slits in the monkfish and insert 4-5 strips of chorizo.
Preheat the oven to 220c.
Add a drizzle of olive oil to a hot pan and brown the fish on all sides, then place into a baking dish and cook in the oven for 6 minutes. Season with Piment d'Espelette and salt and pepper.
Deglaze the pan with the sherry vinegar, bring to the boil and add the oil and garlic.
Arrange the potatoes and peppers onto a serving dish, place the fish on top and drizzle with the juices from the pan.
Garnish with pea shoots.
«You can also try this recipe with other types of white, meaty fish such as cod or plaice. »