Matelote of Monkfish (Monkfish Stew)

• 2 tablespoons olive oil
• 12 pearl onions, peeled
• 16 small mushrooms
• 4 tablespoons finely chopped shallots
• 1 bay leaf
• 4 sprigs fresh thyme or 1/2 teaspoon dried
• 1 tablespoon finely chopped garlic
• 2 tablespoons flour
• 2 cups red wine like Cotes du Rhone or cabernet sauvignon
• 1 cup fresh fish broth or bottled clam juice
• 2 cloves
• Salt and freshly ground pepper to taste
• 1 3/4 pounds monkfish fillets, cut into 1/2-inch cubes
• 2 tablespoons butter
• 4 tablespoons finely chopped parsley

1. Heat oil in a nonstick saucepan over medium-high heat.
2. Add onions, mushrooms, shallots, bay leaf, thyme sprigs and garlic.
3. Cook, stirring, until wilted, about 3 minutes.
4. Add flour and blend well.
5. Add wine, fish broth, cloves, salt and pepper.
6. Blend well with a wire whisk.
7. Bring to a boil and simmer 10 minutes.
8. Add fish cubes, bring to a simmer and cook about 4 minutes or until done.
9. Add butter and blend well.
10. Remove thyme sprigs and bay leaf.
11. Sprinkle with parsley and serve hot with croutons (see recipe) on the side.

olive oil, pearl onions, mushrooms, shallots, bay leaf, thyme, garlic, flour, red wine, fresh fish broth, cloves, salt, monkfish, butter, parsley

Taken from cooking.nytimes.com/recipes/3653 (may not work)