Monkfish Stew with White Beans from Real Irish Food by David Bowers

Ingredients

• 3 tablespoons olive oil
• ¼ cup crème fraiche (or heavy cream)
• 2 fennel bulbs, trimmed and cut into wedges
• 1 ½ pounds monkfish fillets, cut into 2-inch pieces
• 1 15-ounce can cooked white beans, drained and rinsed
• 3 tablespoons pastis
• 2 16-ounce cans whole peeled tomatoes, with their juices
• 1 cup dry white wine
• 2 sprigs rosemary
• Salt and pepper
• 1 large yellow onion, diced
• 3 garlic cloves, minced