Monkfish Osso Buco - edible Southeastern Massachusetts

Ingredients

• 4 monkfish tails, (skin removed and each cut into thick medallions (bone-in if possible))
• Salt and pepper (to taste)
• 2 tablespoons olive oil
• 1 tablespoon butter
• 1 onion (finely chopped)
• 2 carrots (diced)
• 2 celery stalks (diced)
• 3 garlic cloves (minced)
• 1 teaspoon tomato paste
• ½ cup dry white wine
• 1 cup fish or vegetable stock
• 2 tomatoes diced
• 1 bay leaf
• 1 sprig fresh thyme