In a small saucepan, bring fish stock and grains of paradise (or peppercorns) to a boil briefly. Pour over raisins. Let stand for 15 minutes, then drain stock, reserving liquid. Steep saffron in this liquid.
In a heavy pan, heat olive oil, over a medium heat, and add the onion. Fry for 10 minutes, stirring frequently until golden.
Turn heat up to medium high and add monkfish pieces. Fry for 3-4 minutes, turning several times, until slightly golden.
Now, add the wine to the pan and allow to bubble fiercely for 1 minute. Add the saffron liquid, raisins, pine nuts and a pinch of salt. Bring mixture to a boil. Then, reduce heat to low, and simmer for 10 minutes. Taste and adjust seasonings if desired.
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