Legendary Dishes | Cernia alla Marinara (grouper stew)

ITALY
  • 600 g grouper / gurnard, cut into four pieces
  • 400 g tomatoes
  • 100 g green olives, pitted, halved
  • 100 g onions, sliced
  • 60 ml white wine
  • 30 g capers
  • 30 ml olive oil
  • 2 garlic cloves
  • 2 sprigs parsley, chopped
  • Seasonings

Sauté garlic and onion in the oil, add the grouper. Pour in the wine, allow to evaporate. Add capers, olives, tomatoes and some seasonings, bring to a low boil. Reduce heat and simmer until the fish is cooked, about five minutes. Serve in the sauce, garnished with parsley.