How to make a grouper stew, a recipe with which the fish is first flavored, adding chopped parsley, basil, marjoram, celery, carrot, and then cooked in a fresh tomato sauce.
Ingredients for 4 people
- 1 slice of grouper of about 1 kg or a small grouper of the same weight
- 30 g of butter
- 250 g of fresh tomatoes peeled and sieved
- 3 tablespoons of olive oil
- 1/2 cup of fish broth or vegetable broth
- 2 glasses of dry white wine
- 2 tablespoons of flour
- 1 bunch of herbs (parsley, basil, marjoram, 1 celery stalk, 1 carrot)
- salt and pepper
How to prepare grouper stew
Remove the bones from the grouper, being careful to leave the whole slice, wash and dry it gently.
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Chop the bunch of herbs and finely slice the carrot.
Put the oil in the baking dish, melt the butter, add the smells with the carrot and brown them slightly.
Flour the grouper, put it in the baking dish, salt and pepper it, then add the broth and the white wine.
Raise the heat a little and cook slowly with the container covered.
Add the tomatoes and, about halfway through cooking, carefully turn the grouper over.
Check the sauce and, if necessary, pour a little broth and season with salt.
Always cook the grouper over low heat.
Serve hot in the same pan.
