Ancona Fish Stew

Heat the extra-virgin olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the garlic cloves, red onion, and peperoncino flakes, then sauté gently until the red onion is softened and translucent, about 8-10 minutes, being careful not to brown the garlic cloves.

Pour in the dry white wine and bring to a simmer, scraping any browned bits from the bottom of the pot. Allow the dry white wine to reduce by half, about 3 minutes. Add the San Marzano tomatoes, sea salt, and black pepper, then stir well. Bring the sauce to a gentle simmer and cook for 15 minutes, allowing the flavors to meld.

Carefully add the monkfish fillets and hake fillets to the simmering sauce. Gently stir to submerge the fish. Cook for 5 minutes, allowing the firm fish to begin cooking through.