Serves 6

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.