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1
Preheat the oven to 350 degrees F.
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2
Season the monkfish on all sides with the Creole seasoning.
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3
In a large dutch oven, heat the oil over medium-high heat.
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4
Add the monkfish and sear, about 2 minutes per side.
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5
Remove from the pan and set aside.
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6
Add the chorizo to the oil in the pan and cook, stirring, until brown, about 3 minutes.
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7
Add the onions and bell peppers and cook, stirring, for 3 minutes.
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8
Add the shallots and garlic, and cook, stirring, for 30 seconds.
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9
Add the tomato paste and cook until browned, about 2 minutes.
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10
Add the tomatoes and cook for 1 minute.
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11
Add the wine and stir to deglaze the pan, about 1 minute.
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12
Add the olives, potatoes, oregano, and bay leaf, and cook, stirring, for 1 minute.
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13
Add the shrimp stock and stir well.
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14
Bring to a boil.
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15
Remove from the heat, return the monkfish to the pan, cover tightly and roast until the fish is tender, 35 to 40 minutes.
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16
Remove from the oven.
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17
To make the Garlic Croutons, place the sliced bread on a baking sheet and lightly toast on 1 side for 5 minutes.
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18
Remove from the oven and rub the toasted side with crushed garlic cloves.
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19
Turn and rub on the other side with the garlic.
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20
Using a pastry brush, brush the top (untoasted) side lightly with the oil.
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21
Return to the oven and bake until just starting to brown.
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22
Remove from the oven.
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23
Divide the monkfish and pan juices among 4 large, deep bowls.
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24
Sprinkle each portion with the cheese and parsley and stand the toasted garlic bread up inside the bowls.
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25
Serve immediately.
