Grouper Vera Cruz Fondue
Fresh grouper is a firm, mild-tasting fish prized for its texture. However, any white fish can be used in this recipe.
Bring broth, tomato juice, wine, lemon juice, and bay leaves to a boil in a large saucepan. Reduce heat and simmer for 10 minutes.
In a deep skillet, heat olive oil over medium-high heat. Add tomatoes, onions, garlic, and jalapeño. Cook, stirring constantly, for 3 minutes or until tomatoes begin to soften. Reduce heat to medium and add olives, capers, lemon zest, thyme, and parsley. Simmer for 5 minutes, stirring often. Add a little fondue broth if mixture becomes too dry.
Pour broth and tomato juice mixture into 1 or more fondue pots and place over heating source. Arrange raw grouper on a serving platter and ladle tomato-olive sauce mixture into individual bowls. Guests can skewer grouper pieces and cook them until opaque in fondue broth, then dip in Vera Cruz sauce or ladle it on.