Peasant Style Monkfish Stew - cooking recipe

Ingredients

2 (10 ounce) monkfish, tails
4 teaspoons creole seasoning
3 tablespoons olive oil
1/2 1/2 lb italian soy sausage or 1/2 lb chorizo sausage, removed from casings (you choice)
1 cup chopped yellow onion
3/4 cup chopped green bell pepper
2 tablespoons minced shallots
1 tablespoon minced garlic
1 tablespoon tomato paste
1 cup peeled seeded and chopped tomato
1/2 cup dry white wine
1/2 cup pitted black olives, halved
1/2 cup pimento stuffed olive, halved
1/2 lb new potato, scrubbed and cut into quarters
1 tablespoon chopped fresh oregano (or 1 tsp dried)
1 bay leaf
2 1/2 cups shrimp stock or 2 1/2 cups fish stock
1/4 cup grated parmesan cheese (optional)
chopped fresh parsley

Preparation

Preheat your oven to 350 degrees.
Sprinkle Creole seasoning on all sides of the monkfish.
In a large stock pot, heat the oil over medium-high heat.
Add the monkfish and sear, about 2 minutes per side.
Remove from the pan and set aside.
Add whatever sausage you prefer to the oil in the pan and cook, stirring, until brown, about 3 minutes, (a little less if you use the seafood sausage).
Add the onions and bell peppers and cook until slightly softened, for about 3 minutes.
Add the shallots and garlic, and cook, stirring, for 30 seconds.
Add the tomato paste and cook until slightly browned.
Add the wine and stir to deglaze the pan, scraping up all the bits that have stuck to the bottom of the pan.
(Note, the seafood and/or soy sausage don't give off nearly the fat that chorizo would, so I usually keep my on it until I pour in the wine to make sure its not getting too dry).
Reduce wine for a couple minutes add then add your tomatoes.
Let them cook for about 1 minute and then add the olives, potatoes, oregano, and bay leaf.
Finally, add the shrimp stock and stir well.
Bring to a boil.
Remove from the heat, return the monkfish to the pan, cover tightly and roast in oven until the fish is tender, about 35 to 40 minutes.
Remove from the oven.
Divide the monkfish and pan juices among 4 large, deep bowls.
Sprinkle each portion with the cheese and parsley if desired.
Serve immediately.
I always serve with lots of crusty bread to mop up the juice.