Spaghetti with Monkfish and Hot Peppers

Name: Spaghetti with Monkfish and Hot Peppers
Ingredients: 1 pound fresh monkfish, skin removed and cut into 1/2-inch cubes; Salt and freshly ground black pepper; 6 tablespoons extra-virgin olive oil; 2 cloves garlic, medium slice; 4 red jalapenos, seeded and chopped; 8 fresh, overripe plum tomatoes, roughly chopped; 1/2 cup dry white wine; 1/2 cup freshly chopped mint leaves, plus extra, roughly chopped for garnish; 1 pound spaghetti or spaghettini; 1/2 cup fennel leaves, roughly chopped