Pan-Fried Monkfish With Shiitakes

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1 pound spinach, large stems discarded

3 tablespoons olive oil

2 tablespoons finely chopped lean bacon

1 large shallot, finely chopped

3 cups chicken stock or canned low-sodium broth

6 fresh shiitake mushrooms, stems discarded, caps finely chopped

2 small tomatoes—peeled, seeded and finely chopped

2 teaspoons soy sauce

1 1/2 pounds well-trimmed monkfish fillets, cut into sixteen 1/2 -inch-thick medallions

Salt and freshly ground white pepper

2 teaspoons finely chopped chives

1 teaspoon finely chopped tarragon

2 tablespoons cold unsalted butter, divided in half

One 8-inch square sheet of nori (pressed seaweed), cut into 4-by- 1/2 -inch strips

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