Ingredients
3 lbs monkfish, trimmed and cut
into 1-inch cubes
2 Tablespoons cooking oil
2 large onions, peeled and
sliced 1/4 inch thick
2 cloves garlic, peeled & minced
1 32 ounce can diced tomatoes
1 1/2 cups dry white wine (optional)
1 teaspoon sugar
1 Tablespoone butter
2 Tablespoons chopped parsley
1/8 teaspoon each, dried thyme
and pepper
cayenne pepper to taste
salt to taste
Preparation
Saute onions in cooking oil until transparent, add garlic and saute a minute more. Stir in tomatoes and parsleya nd saute for about 5 minutes more. Add wine, sugar and butter. Stir in thyme, the two peppers and the salt. Stir until boiling. Add the fish and stir for 5-8 minutes until just cooked through. Serve immediately over cooked rice. Sprinkle with more parsley and parmesan cheese if desired.
