Steamed Monkfish: Polpo In Umido

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4 cloves garlic, chopped

1/4 cup extra-virgin olive oil

1 medium onion, sliced

6 small tomatoes, halved

1 bunch Italian parsley, chopped to yield 1/4 cup

1 teaspoon red pepper flakes

Salt and pepper

1 (2-inch) piece cinnamon stick

1 1/2 pounds boneless monkfish

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