Grouper, Majorcan-Style

Name: Grouper, Majorcan-Style (Grouper a la Mallorquina)
Yield: Serves 6
Cuisine: Spain
Ingredients: 300ml (½ pint) fish stock; 300ml (½ pint) fresh tomato sauce; 1 tablespoon anis; 25g (1oz) pine nuts; 25g (1oz) sultanas; Salt; Freshly ground black pepper; 1 leek, trimmed and sliced; 6 spring onions, finely sliced; 1 red pepper, cored, seeded and chopped; 2 handfuls of fresh Swiss chard or spinach, well washed, trimmed and sliced; 2-3 cloves of garlic; 1 tablespoon fresh chopped parsley; 1 bay leaf; 900g (2lb) potatoes, peeled and sliced; 6 tablespoons olive oil; 4 × 175-200g (6-7oz) grouper fillets or steaks — you could use sea bass instead; 2 tablespoons plain flour; 1 medium onion, chopped; 4 tablespoons olive oil

Grouper a la Mallorquina

Preparation info

Serves
6

Difficulty
Medium

Appears in

Floyd on Spain

By Keith Floyd

Published 1992

About

Ingredients

6 tablespoons olive oil
900g (2lb) potatoes, peeled and sliced

Europe
Spain
Fish course
Pescatarian
Mediterranean

Method

First, make the sauce. Heat 4 tablespoons of oil in a saucepan and throw in all the vegetables and garlic, cooking briskly for about 5 minutes, stirring frequently. Add the parsley and bay leaf and pour in the fish stock and tomato sauce. Spoon in the anis liqueur. Simmer together everything for abo