Place fish into shallow soup dish and place shell fish around fish. In a saucepan heat stock, kaffir lime leaves and lemongrass until piping hot. Turn off the heat and leave to sit for a couple of minutes, checking fish is slightly undercooked. Bake in oven until creamy or juices start flowing from fish. Roll monkfish in salt, place on baking paper and season lightly with salt and a little pepper.
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