In a large bowl stir together the red wine, pearl onions, shallots, leek, carrots, peppercorns, cinnamon, nutmeg, cloves, and pepper. Add the monkfish, cover, and refrigerate overnight. Remove the monkfish from the marinade and strain, reserving both the vegetables and the wine. Heat the oil and 2 tablespoons of the butter in a skillet and fry the monkfish until golden, about 5 minutes, turning frequently. Transfer the monkfish to a flameproof casserole or dutch oven. Add the vegetables to the skillet where the monkfish was cooked. Cook for 5 minutes, stirring frequently. Transfer the cooked vegetables to the casserole with the monkfish. Pour the wine into a large saucepan and bring to a boil. In a small bowl whisk together the remaining butter and flour until thick. Drop the butter mixture little by little into the red wine and boil until thickened, stirring occasionally. Melt the sugar and 1 tablespoon of water in a saucepan and cook until caramelized. Pour the caramel into the wine sauce and simmer for 20 minutes. Pour the sauce over the monkfish and vegetables and simmer for 20 minutes.
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3 lbs monkfish, cut into chunks
3 cups Pinot Noir red wine
30 pearl onions, peeled
3 shallots, chopped
1 leek, white part only, cut into 3 equal-sized pieces
