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1
To make the rouille, in a small saucepan, bring the wine to a simmer and reduce it by half.
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2
Set aside.
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3
In a food processor, combine the roasted pepper, Tabasco, potato, garlic, salt and pepper and process until almost smooth.
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4
Do not overprocess or the potato will become gummy.
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5
Add the olive oil and vinegar in a thin stream while the machine is running, then transfer the mixture to a bowl.
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6
Just before serving, heat the reduced wine slightly and beat it into the rouille, drop by drop, to loosen it.
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7
Bring a medium saucepan of lightly salted water to a boil.
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8
Add the whole potatoes and simmer for 10 minutes.
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9
Drain well, cut in half, and set aside.
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10
Preheat the oven to 350 degrees.
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11
Heat a heavy 12 inch skillet, preferably castiron, over medium high heat and add half the olive oil.
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12
Sear the onion slices until almost charred, pressing them down with the back of a spatula and turning to the other side when blackened.
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13
Separate the onions into rings and add the garlic and rosemary.
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14
Cook, stirring frequently, for 1 minute.
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15
Transfer the vegetables to a plate and wipe the pan with a paper towel.
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16
Add the remaining olive oil and, again over medium high heat, lightly season and then sear the monkfish tails, turning with tongs to be sure all sides brown evenly.
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17
Return the onion mixture to the skillet around the fish and add the potatoes.
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18
Season generously with salt and pepper.
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19
The fish should not be crowded or it will steam rather than roast.
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20
Transfer the skillet to the oven and roast for about 15 minutes, or until the fish is cooked through and the potatoes are tender.
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21
Serve the rouille on the side.
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22
Note: Bell peppers can be roasted over a gas flame or on a tray under the broiler.
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23
Keep turning so the skin is evenly charred, without burning and drying out the flesh.
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24
Transfer the charred peppers to a plastic bag, tie the top closed and let steam until cool to the touch, about 15 minutes.
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25
(If you are rushed, you can place the bag in a bowl of iced water to speed things up.)
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26
The best way to peel is just to pull off the charred skin by hand and then dip the peppers briefly in water to remove any blackened bits.
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27
Do not peel the pepper under running water since that will wash away flavorful juices.
