Stewed monkfish with tomatoes

Make a softwood. Put a pot filled with olive oil over high heat and add the chopped garlic and hawk claws and fry until it smells.

Chop the onion, carrot and celery into each pan and saute until they become brownish. Approximately 30 minutes to 1 hour.

Add the chopped monkfish into the sofrit in [2] and lightly sprinkle salt and pepper to fry.

Once the whole thing is cooked, add white wine and parsley and stir-fry.

Once the white wine has disappeared, add tomato sauce, black olives and water and simmer over low heat for about 30 minutes.

Remove from the heat and serve in a bowl. Topped with parsley if desired and complete.