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PdfMince 1 strip orange zest and combine with 1 tsp garlic in bowl, set aside.
Heat oil in Dutch oven over medium heat until shimmering. Add onions, carrots, ¼ tsp salt, and remaining 2 strips of orange zest and cook until vegetables are softened and lightly browned, 10-12 minutes. Stir in remaining garlic, tomato paste, paprika, cumin, dried mint, and saffron and cook until fragrant, about 30 seconds. Stir in clam juice, deglazing pan.
Pat monkfish dry and season with salt and pepper. Nestle in pot, spoon some cooking liquid over top and bring to a simmer. Reduce heat to medium low, simmer gently until monkfish is opaque in center and reads 160 degrees, 8-12 minutes.
Discard orange zest. Gently stir in olives, fresh mint, vinegar, garlic orange zest mixture from step 1. Season with salt and pepper to taste