Delicious Spanish fish broth!

Put water to boil in a large pot.

Smash the heads of the fish (especially the monkfish's). Cut tomatoes and onion in quarters.

Once the water starts to boil add the heads, the bones ans the vegetables.

Let it cook slowly for 5-6 hours. At some poin add the Tabasco and tbe salt. After 2-2.30 hous add the canned tomato.

Let it rest the whole night outside the fridge and next day take the bones and the onion out as well as the tomato skin. Use a strainer for the smaller parts. Rrserve some of the paste you'll get (with no bones)

If not goin to use within 3-4 days, put in the freezer.