Braised Monkfish: Coda in Umido

Ingredients

• 1/4 cup extra-virgin olive oil
• 1 onion, peeled, an "x" cut into the root end, and stuck with 2 whole cloves
• 15 pearl onions, peeled and an "x" cut into the root end
• 1 bay leaf
• 2 cloves garlic, peeled and sliced
• 1 cup dry red wine

• 1 teaspoon tomato sauce
• 1 red bell pepper, roasted, peeled, cored, and pureed
• 1 cup white wine
• Salt and pepper
• 2 1/2 pounds skinless monkfish fillet, cut into 3 to 4-inch cubes
• 1/2 bunch parsley, leaves finely chopped to yield 2 tablespoons