Mallorcan Braised Grouper

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Adapted from the new spanish table. prep time is the time to make the vegetable mixture, which may be prepared a day in advance.

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Steps

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Heat 4 tablespoons olive oil over medium low heat.

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Add onion and garlic and cook until soft but not browned , about 7 minutes.

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Add paprika and red pepper and stir for a few seconds.

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Add peppers and tomatoes , increase heat to medium , and cook until the tomatoes begin to release their juice , about 5 minutes.

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Stir in chard and parsley and cook , stirring , just until wilted , 3-4 minutes.

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Add bay leaf , wine , and currants.

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Heat to simmering.

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Reduce heat to medium low and simmer until vegetables are softened and flavors blended , 5-7 minutes.

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At this point the mixture may be covered and refrigerated up to 1 day , or you can finish the dish right away.

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Preheat oven to 300f.

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Season fish with salt and pepper.

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Heat remaining oil in a skillet over medium heat.

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Dust fish lightly with flour and saute for about 30 seconds on each side.

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Remove and set aside.

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Place potatoes in a single layer , overlapping slightly , in a baking dish large enough to hold the fish snugly in a singl.

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Ingredients

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olive oil, white onion, garlic cloves, sweet paprika, crushed red pepper flakes, red bell peppers, yellow bell peppers, tomatoes, swiss chard leaves, flat leaf parsley, bay leaf, dry white wine, dried currant, grouper steaks, salt and pepper, flour, yukon gold potatoes, pine nuts