1. carefully rinse and brush the mussels. Remove the beard and discard the open or damaged mussels. Drain the mussels. Peel and finely slice the garlic. Heat the oil in a shallow, wide saucepan. Pour in the mussels as well as the garlic and sauté for 1 minute in the covered saucepan, shaking the saucepan heartily. Add white wine and fish stock and bring to a boil once. Transfer to a large colander, reserving the stock as you go. Discard the closed mussels and set the others aside. Spread a strainer with a muslin cloth, pour the stock through and set aside.
Remove the peel from the potatoes and roughly dice them. Peel and halve the shallots. Clean the zucchini, quarter lengthwise and cut into 3 mm thin slices. Quarter the bell bell pepper, clean, thinly remove the skin with a peeler and cut into 2 cm pieces. Clean the spring onions, cut the green into fine rings, the white into 2 cm pieces.
Sauté the potatoes and the shallots in the olive oil, do not let them brown. Add the mussel stock, season with pepper, salt, saffron and coarsely crushed pimento seeds. Cook in a closed saucepan for about 20 minutes at low temperature. Add the bell bell pepper and the zucchini and cook for another 5 min.
Finely grate the lemon peel and squeeze the lemon. Add the monkfish fillets