Simmer the split peas in a pan of cold water for 12 minutes until partly cooked.
Fry the onion, carrot, garlic, leek, mushrooms, chorizo, and tomatoes in oil until softened.
Stir in the tomato puré, stock, split peas, seasoning, and bouquet garni.
Simmer gently for 30 minutes until the vegetables and peas are tender.
Slice the monkfish into 1cm thick pieces.
Dust the fish pieces with a mixture of smoked paprika and salt.
Heat a frying pan with oil and butter until it foams.
Fry the monkfish while basting with butter until cooked, then set aside.
Fry the sliced chorizo in the same pan until crisp.
Bowl the broth mixed with parsley, top with fish and chorizo, and garnish with cress and olive oil.