Mussel Waterzooi

Scrub the mussels under cold running water, removing any beards and debris with a stiff brush, discarding any with cracked shells or that do not close when tapped.

Cut the monkfish tail into thick steaks (about 3cm each), or leave the fillets whole; season with salt and pepper.

Heat butter in a large, wide pot over medium-high heat until foaming, then add the chopped onion and cook until softened and translucent.

Add the sliced celery and leek to the pot, stirring occasionally, until they begin to soften.

Pour in the white wine and fish or vegetable stock, bringing the liquid to a gentle simmer.

Gently place the monkfish pieces into the simmering broth and poach until nearly cooked through, about 8-10 minutes.

Add the mussels to the pot in a single layer, cover, and steam until all shells open, about 3-5 minutes; discard any unopened mussels.

Stir in the crème fraîche or heavy cream and fresh parsley, tasting and adjusting seasoning with salt and pepper as needed.

Divide the monkfish and mussels among four bowls, ladle the broth generously over top, and serve immediately with crusty bread for soaking up the sauce.