2 large green bell peppers
2 large red bell peppers
1 large yellow onion
2 tablespoons or so olive oil
2 or 3 cloves garlic, pureed
1 teaspoon mixed herbs
Salt and freshly ground pepper
3 1/2 pounds trimmed monkfish fillets
2 tablespoons olive oil
About 1 cup each dry white wine or French Vermouth, and fish or chicken broth
Fresh tomato fondue (see recipe
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