Grouper Fillet with Chorizo, Leeks, Corn and Root Vegetable Stew

Grouper filet with chorizo, leeks, corn and root vegetable stew

Carmen Gonzalez

Serves 4

INGREDIENTS

• 1 tablespoon extra virgin olive oil

• 1 cup leeks, thinly sliced

• 12 slices Spanish chorizo, preferably "Palacio"

• 2 cloves garlic, thinly sliced

• 1 medium yuca, sweet potato or butternut squash, peeled, cut in small dice and steamed

• 1 medium potato, peeled, cut in small dice and steamed

• 1 medium carrot, peeled, cut in small dice and steamed

• 2 each corn cobs, steamed and shucked

• 1 ounce white wine

• 1 tablespoon cilantro leaves

• 10 ounces chicken stock

• 1 each red tomato, seeded and julienne

• 1/2 tablespoon extra virgin olive oil

• 4 3-ounce grouper filet, sliced diagonally in half

• 1 tablespoon butter

• 1 cilantro leaves, for garnish

• Salt and freshly ground black pepper

DIRECTIONS

Heat 1 tablespoon olive oil in sauté pan over medium heat, add the leeks, chorizo and garlic and cook for 2 minutes. Add the yuca, boniato,
carrots and corn. Season with salt and pepper. Add the white wine and
reduce by half. Add the cilantro leaves and the chicken stock. Cover,
reduce heat, and cook for five minutes, add the tomatoes, adjust the
seasoning, reduce heat to low.

Heat remaining olive oil in cast iron skillet, season grouper on both sides with salt and pepper. Sauté grouper, cooking the skin side first until skin has a nice golden
color. Turn fish, and place in a 350F oven for 1-2 minutes. Uncover the
stew and add butter. Remove fish from oven.

In a wide low bowl, mound the root vegetables, leek and chorizo in the center. Place the fish skin side up on top of the stew and sauce with remaining stew
mixture. Garnish with cilantro leaves.

Tags: chorizo, corn, fillet, fish, grouper, leeks, recipe

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