In a skillet heat 1/2 cup of the olive oil over moderate heat and cook the monkfish medallions until golden, turning occasionally, about 5-6 minutes. Drain on paper towels. Heat the remaining olive oil in a large saucepan over a moderate heat and cook the shallots and garlic until softened, about 5 minutes. Stir in the tomatoes and cook for 10 minutes, stirring occasionally. Stir in the Madeira, white wine, and bouquet garni. Season with salt and pepper. Cook over a low heat for 30 minutes, stirring from time to time. PurÄe the tomato mixture in a blender or food processor and transfer it to a frying pan. Place the fish medallions in the sauce and cook for 15 minutes. Heat the remaining olive oil in a skillet and fry the bread triangles over moderate heat until golden, turning frequently. Serve the monkfish and sauce on a warmed serving dish surrounded by the croutons.
@
2 1/2 lbs monkfish, cubed
3/4 cup olive oil
2 shallots, chopped
2 cloves garlic, chopped
2 lbs tomatoes, skinned and chopped
1/2 cup Madeira
1/2 cup dry white wine
1 bouquet garni
salt, pepper
6 slices white bread, crusts removed, and cut into triangles
