Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
    1/4   pound         monkish, halibut, on fresh cod 
                        Cooking Liquid (See Below)
 4                      hard-boiled eggs, cut in halves lengthwise, yolks separated 
                        Coarse salt 
 2        cloves        garlic, peeled 
 2        tablespoons   minced parsley 
                        Few strands saffron 
 2        teaspoons     pine nuts 
 2        tablespoons   olive oil 
 1        teaspoon      flour 
 1        small         onion, finely chopped 
 1        small         tomato, skimmed and finely chopped 
                        Freshly ground pepper 
                        Flour for dusting 
 1                      egg, lightly beaten with I teaspoon water 
                        Bread crumbs 
                        Oil for frying 
 8        large         shrimp, shelled or unshelled 
 2        tablespoons   fresh or frozen peas


Cooking Liquid
 1        sprig         parsley
 1        slice         onion
                        Salt
 4                      peppercorns
 1        small         bay leaf
    1/4   teaspoon      thyme
                        Water

Preparation:

Barely cover the monkfish with the cooking liquid. Bring to a boil, cover, and simmer for 10 minutes. Remove the fish and reserve ¾ cup liquid. Flake the fish with your fingers and mix with 2 mashed egg yolks and salt,

In a mortar mash to a paste 1 clove of the garlic, 1 tablespoon of the parsley, salt, saffron, and pine nuts. Reserve.

Heat 1 tablespoon of the alive oil in a medium skillet, add the flour, and cook until the flour becomes a light brown. Remove and reserve. Wipe out the skillet. Mince the remaining clove of garlic. Heat the remaining tablespoon of oil in the Skillet and sauté the minced garlic, the remaining tablespoon of parsley, and the onion until the onion is wilted. Stir in the reserved flour and cook for a minute. Add the tomato, salt, and pepper and continue cooking for 2 minutes. Transfer to a Processor or blender and beat until very finely chopped,

Fill the egg whites one-third full with the tomato mixture (reserve the rest), then fill with the fish mixture. Dust with flour, dip in the beaten egg, then coat with bread crumbs. [May be prepared ahead] Heat the oil at least 1/2 inch deep in a skillet and fry the coated eggs carefully until golden,

In a shallow serving casserole mix the ¾ cup reserved cooking liquid and the remaining tomato mixture. Add the pine nut mixture, the shrimp, peas, and stuffed eggs. Cook, uncovered, for 5 minutes. Tom the shrimp and cook 5 minutes more. Serve in the same dish.