Cut the monkfish fillet into 24 pieces. Mix the pastis with 4 tablespoons of oil, the fennel seeds and the saffron in a small baking bowl. Place the fish in the marinade for 30 minutes, mix briefly. Cover the baking dish with cling film and leave to cool for 30 min. Then drain the fish cubes briefly, reserving the marinade.
Peel potatoes and soften in lightly salted water. Cut fennel bulb into small cubes and sauté in 1 tablespoon olive oil. Mash steamed potatoes with a fork, add 1 tablespoon olive oil and mix with sauteed fennel pieces.
Season to taste and keep warm.
Pull 3 pieces of fish onto each fennel stalk. Roast on a broiler until nicely colored (3-5 min). Season with salt and pepper. Alternatively, you can cook the skewers in a frying pan with a little bit of olive oil.
Gently heat up the remaining marinade.
Pour the fennel and potato puree onto 4 plates. Place 2 skewers on each plate and drizzle with marinade.
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