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
Indulge in our decadent chocolate desserts, from cookies and cakes to puddings, souffles and truffles.
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