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Monkfish fillets are surrounded by a thin membrane that needs to be removed before cooking.
Mince 1 strip orange zest and combine with 1 teaspoon garlic in bowl; set aside.
Heat oil in Dutch oven over medium heat until shimmering. Add onion, carrots, ¼ teaspoon salt, and remaining 2 strips orange zest and cook until vegetables are softened and lightly browned, 10 to 12 minutes. Stir in remaining garlic, tomato paste, paprika, cumin, dried mint, and saffron and cook until fragrant, about 30 seconds. Stir in clam juice, scraping up any browned bits.
Pat monkfish dry with paper towels and season with salt and pepper. Nestle monkfish into pot, spoon some cooking liquid over top, and bring to simmer. Reduce heat to medium-low, cover, and simmer gently until monkfish is opaque in center and registers 140 degrees, 8 to 12 minutes.
Discard orange zest. Gently stir in olives, fresh mint, vinegar, and garlic–orange zest mixture. Season with salt and pepper to taste. Serve.