2 c. water
1 c. dry white wine
1 celery stalk
1 onion, quartered
1 tsp. tarragon
1 tsp. salt
6 peppercorns
2 lb. monkfish, cut into 1 1/2 inch cubes

Combine water, wine, vegetables and seasonings in pot. Bring to a boil, simmer 30 minutes. Add monkfish, cook 1 minute and remove from heat. Let sit 5 minutes. Add monkfish to storage container, add enough cooking liquid to cover. Refrigerate.

DIPPING SAUCE:

2 shallots, minced
2 tbsp. tarragon wine vinegar
2 tsp. white wine
1 1/2 tsp. tarragon
1 c. mayonnaise
1 c. sour cream

In a small sauce pan, combine the shallots, vinegar, wine and tarragon. Cook until the liquid has evaporated. Add to the mayonnaise and sour cream. Season to taste. Chill. Monkfish may be served on toothpicks with sauce for dipping. As an appetizer monkfish is delicious on lettuce leaf with sauce poured over the top.