Roasted Monkfish with Rouille

Name: Roasted Monkfish with Rouille
Ingredients: 1/2 cup dry white wine; 1/2 red bell pepper, stemmed, seeded, and roasted (see Note); 3 dashes Tabasco; 1 medium potato, peeled, halved, and boiled until tender; 6 cloves garlic, finely chopped; 1/2 teaspoon salt; 1/2 teaspoon freshly ground black pepper; 6 tablespoons fruity olive oil; 1 teaspoon white vinegar; 4 small white or red rose potatoes, unpeeled; 1 tablespoon olive oil; 1 medium onion, cut into 1 inch slices; 2 cloves garlic, finely chopped; 2 sprigs fresh rosemary; 1 1/2 pounds monkfish tails, on the bone, skin and membranes removed; Salt and freshly ground black pepper