Seafood

Grouper with Saffron, Cernia alla Matalotta

Serves 4

3 lb. grouper, fillet or cut in steaks (your preference)
2 onions, chopped
2 whole cloves of garlic
8 oz of cherry tomatoes cut in halfs or quartered
¼ cup white wine
¾ cup fish stock or broth
1 bay leave
1 sprig flat-leaf parsley, chopped
2 sachets saffron
½ glass dry white wine
Extra virgin olive oil
Peperoncino to taste
Mushrooms (optional)

On a low walled pot, heat the oil and sautè the onions until translucent, add the grouper and cook for a minute and turn, add the tomatoes, the whole cloves of garlic (taken out before serving), bay leave, cook for another 2 minutes, pour in the wine and let the alcohol evaporate and reduce a little. Add the fish broth or stock, add the salt, saffron, flat leaf parsley, chili and mushroom if desired, and cook on a low heat for 20 minutes. Serve hot..