Braised Monkfish: Coda in Umido

Ingredients

• 1/4 cup extra-virgin olive oil
• 1 onion, peeled, an "x" cut into the root end, and stuck with 2 whole cloves
• 15 pearl onions, peeled and an "x" cut into the root end
• 1 bay leaf
• 2 cloves garlic, peeled and sliced
• 1 cup dry red wine
• 1 teaspoon tomato sauce
• 1 red bell pepper, roasted, peeled, cored, and pureed
• 1 cup white wine
• Salt and pepper
• 2 1/2 pounds skinless monkfish fillet, cut into 3 to 4-inch cubes
• 1/2 bunch parsley, finely chopped to yield 2 tablespoons

Directions

In a heavy-bottomed casserole, heat 3/4 of the oil over medium-high heat. Add the onion, pearl onions, bay leaf, and garlic. Cook, stirring, for 5 minutes.

Cook a few more minutes, stirring constantly, then add the wine, and cook 5 minutes, continuing to stir constantly. Add the tomato sauce, pepper puree, and white wine. Season with salt and pepper, bring to a boil, then reduce to a simmer, and cook for 10 minutes.

Add the fish and simmer until it is opaque, about 5 minutes. Remove the onion and add the remaining tablespoon olive oil. Sprinkle the parsley and divide evenly among 6 warmed bowls.