Remove the grouper from the cooking liquid and let the liquid reduce to create a delicious accompanying sauce.
1 whole leek
3 cloves garlic
2 plum tomatoes
1 medium carrot
1 stalk celery
1 tablespoon olive oil
1½ pounds grouper
1 cup dry white wine
½ cup Fish Stock (see recipe on page 114)
3 sprigs thyme
1 bay leaf
Fresh-cracked black pepper, to taste
Preheat oven to 375°.
Thinly slice the leek. Mince the garlic. Peel and roughly chop the tomatoes and carrot (see “A Quick Tip on Peeling Tomatoes,” page 75). Roughly chop the celery.
Heat the oil to medium-high temperature in a large Dutch oven. Add the grouper, leeks, garlic, tomatoes, carrots, and celery; toss in the oil for approximately 5 minutes. Add the wine and let reduce by half. Add the stock, thyme, bay leaf, and pepper; bring to a boil. Cover, transfer to the oven, and cook for 30 minutes.
Remove from oven. Discard the bay leaf and thyme sprigs before serving.