Slice the monkfish fillets diagonally into 4 to 5 oz steaks. Season the monkfish steaks with salt and pepper. Heat the extra virgin olive oil in a saute/fry pan or possibly skillet over medium heat for 1 minute, add in the fish steaks and cook 2 min on each side till the monkfish is golden and seared. Remove the monkfish from the pan and set aside on a hot platter. Add in the shallots to the same pan in that the fish had been seared and cook for a moment before adding the pancetta bacon. Cook the shallots together with the pancetta for 3 to 4 min. Add in the merlot wine and reduce till almost all of the wine has evaporated before adding the fish stock. Reduce the fish stock till it too has nearly evaporated and then add in the veal stock. Reduce the veal stock for several min before returning the fish to the pan and cook the fish along with the sauce for 2 to 3 min. Remove the fish from the pan, add in the minced sage leaves and swirl in the butter to finish the sauce. Serve. This recipe yields 4 servings.