Monkfish Stew

Ingredients

• 3 lbs monkfish, trimmed and cut
• into 1-inch cubes
• 2 Tablespoons cooking oil
• 2 large onions, peeled and
• sliced 1/4 inch thick
• 2 cloves garlic, peeled & minced
• 1 32 ounce can diced tomatoes
• 1 1/2 cups dry white wine (optional)
• 1 teaspoon sugar
• 1 Tablespoone butter
• 2 Tablespoons chopped parsley
• 1/8 teaspoon each, dried thyme
• and pepper
• cayenne pepper to taste
• salt to taste