What I had for dinner:
I am not a great fan of fish in general, but a spicy fish soup (bouillabaisse style) has always been a favorite.
I started with a stock, made by boiling for an hour 1 sliced carrot, 1 stalk of celery, 3 crushed cloves of garlic, shrimp shells, the juice from a few clams, 2 tsp of tomato paste and 2 tsp of harissa, a bay leaf, 1/4 inch of ginger (sliced), 1 tsp of freshly crushed black pepper, and 3 cups of water.
The broth was strained, and to it was added 1 potato, cut in cubes. It was cooked 10 minutes, then some trimmed monkfish, shrimps, and clams, with 1/2 tsp of loose saffron and 1 tbsp of Pernod. When the fish is done (5-7 min) add salt if necessary (it usually isn't) and serve with sourdough bread.