Monkfish Stew

• 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

1. 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.

monkfish, cooking oil, onions, garlic, tomatoes, white wine, sugar, butter, parsley, thyme, pepper, cayenne pepper, salt

Taken from www.epicurious.com/recipes/member/views/monkfish-stew-1201530 (may not work)