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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.