Basque-Style Monkfish Recipe | Traditional Basque Cuisine

Ingredients

• 1.5 lbs monkfish fillets, trimmed and cut into 2-inch pieces
• 1/4 cup extra-virgin olive oil
• 1 large yellow onion, finely sliced
• 1 red bell pepper, thinly sliced
• 1 green bell pepper, thinly sliced
• 3 garlic cloves, minced
• 1/2 cup dry white wine
• 1/2 cup fish stock
• 1/2 cup ripe tomatoes, peeled, seeded, and diced
• 1 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper
• 1 bay leaf
• 1/4 cup pitted green olives, sliced
• 1 tablespoon capers, rinsed
• 1 tablespoon flat-leaf parsley, finely chopped
• 1 teaspoon lemon zest
• Sea salt, to taste
• Freshly ground black pepper, to taste