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1
Preheat your oven to 350 degrees.
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2
Sprinkle Creole seasoning on all sides of the monkfish.
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3
In a large stock pot, 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 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).
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7
Add the onions and bell peppers and cook until slightly softened, for about 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 slightly browned.
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10
Add the wine and stir to deglaze the pan, scraping up all the bits that have stuck to the bottom of the pan.
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11
(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).
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12
Reduce wine for a couple minutes add then add your tomatoes.
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13
Let them cook for about 1 minute and then add the olives, potatoes, oregano, and bay leaf.
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14
Finally, add the shrimp stock and stir well.
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15
Bring to a boil.
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16
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.
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17
Remove from the oven.
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18
Divide the monkfish and pan juices among 4 large, deep bowls.
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19
Sprinkle each portion with the cheese and parsley if desired.
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20
Serve immediately.
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21
I always serve with lots of crusty bread to mop up the juice.
