A piece of monkfish
Garlic
Thyme
Simple artichoke broth
One artichoke
Olive oil
Fleur de sel
Chili pepper
Cut the monkfish into cubes of about 3 cm. Keep refrigerated.
To make the broth, remove the large leaves from the artichoke and boil them 5 minutes with a little salt.
Sauté whole garlic with olive oil over low heat, then add a little stock, the artichoke cleaned and cut into small pieces, fresh thyme and chili pepper. Cover and let it season about 10 minutes.
At the last, add the fish pieces and, covering, cook over low heat for about 5 to 7 minutes. The fish should be just cooked so it does not become chewy.
Serve immediately.