1Heat 1 l of water in a saucepan. Dissolve the seafood cream in a little water and add to the hot water, stirring until well blended. Cook the monkfish for 5 minutes and then chop.
2Break the loaves into pieces and add to the seafood cream. Cover and let soften.
3Chop the onion and add to a pot and saute with a drizzle of olive oil. Add chopped garlic.
4Boil the tomatoes, then remove the skin and seeds. Cut to pieces and add to the onions. Add bay leaf, cover and cook over low heat. Season with the parsley, the thyme, the herbs of provence and a pinch of salt.
5Add the peeled shrimp and turn off the stove.
6Remove the bread with a skimmer and add to the onion mixture. Add the chopped monkfish, stir well to wrap everything in and season the seasoning.
7Finally, beat the eggs and toss them together in the onion mixture, stirring well to combine and cook the eggs.
8Remove the pan from the stove and serve immediately sprinkled with cilantro.