Spanish Braised Monkfish

One of the many things that happens when you cook often and with whole ingredients is that you start to face up to the creatures you are eating.  When I roast a chicken at 500 degrees, handling its raw flesh and trussing it, and then take a large knife to its carcass, I still understand that this was once a feathered bird that bid its life on some farm, whether that was indoors or out.  I'm...