Recipe: Pot-au-feu of the Sea

1 Peel the vegetables, cut them into large pieces, place in a pot with olive oil, sweat for 10 minutes while stirring, without forgetting the bouquet garni.
2/ Add 1/2.1 qt (2 liter) of white wine, 1 glass of water and the fish stock, salt and pepper.
3/ Let the whole thing cook for 30 minutes, check the cooking then add the monkfish, let cook for 5 minutes, then the scallops for about two minutes covered, then add the almonds and when they open the pot-au-feu of the sea is ready.
4/ Make a mayonnaise and incorporate the flat parsley as well as the finely chopped chives.
Serve immediately the vegetables, a slice of monkfish, four scallops, four almonds and a sprig of parsley.
For accompaniment, potatoes or basmati rice.
It's delicious!