I first had this dish in Galicia Spain.
It’s incredibly easy and packed full of flavour.
Prep Time: 15 minutes 
Cook Time: 20 minutes
1 kg monkfish, cut crosswise in 1 inch medallions 
1 cup water
175ml Albariño white wine 
1 yellow onion, sliced
1/2 lb potatoes, cut into thick slices (1/2 inch)
For the sauce:
3 Tbs olive oil
1 large clove of garlic, thinly sliced
1 bay leaf
1 1/2 tsp Spanish pimenton or paprika
Season the fish with salt. 
In a saucepan, combine the water and wine and bring to a boil over high heat, Add the bay leaf, onions and potatoes, lower the heat to medium low and cook, uncovered, for about 20 min, or until the potatoes are tender.
Add the fish and continue cooking, for approximately 10 more minutes. 
Remove the pan from the heat and let it rest for 5 min. 
Arrange the potatoes, onion and fish on a plate and keep it warm.
In  a medium saute pan, heat the olive oil. 
Add the garlic and cook for 1 min (do not let it burn). 
When the garlic turns golden, carefully remove from the pan,  add the pimenton and mix well. Pour the sauce over the fish and potatoes. Serve immediately.  

A Greg Emmerson recipe