Grouper, being a resilient fish of deep waters, does well in this stewlike preparation. In case you cannot find grouper, tilefish or monkfish would be a good alternative. This recipe is a complete meal, with proteins, starch, and vegetables. I like my peppers to be mixed—red, yellow, and green—and I like thicker slices, so they don’t overcook. The dish can be made with shrimp and scallops instead of grouper, but if you do make that substitution, add them only in the last 2 to 3 minutes of cooking.
- ¼ cup -extra--virgin olive oil
- 1 pound Yukon Gold potatoes, peeled, cut into chunks
- 2 garlic cloves, peeled and crushed
- 2 red or yellow bell peppers, sliced into ½--inch strips
- 2 tablespoons tomato paste
- ¼ teaspoon crushed -red--pepper flakes
- 1½ teaspoons kosher salt
- 4 fresh thyme sprigs, leaves stripped
- 1½ pounds skinless grouper, tilefish, or monkfish fillet, cut into 2-inch chunks
- 2 tablespoons chopped fresh parsley
In a Dutch oven, heat the olive oil over -medium–high heat. When the oil is hot, add the potatoes and garlic. Cook and stir until potatoes are golden and crusty, about 10 minutes.
Add the peppers, and cook until they just begin to wilt around the edges, about 3 minutes.
Clear a space in the pan and add the tomato paste. Let it toast for a minute or two, then stir the tomato paste into the vegetables. Season with the -red–pepper flakes, and add 3 cups water. Bring to a simmer, season with 1 teaspoon of the salt, and add the thyme sprigs. Continue simmering until the potatoes are tender, about 7 to 8 minutes.
Once the potatoes are cooked, season the fish with the remaining ½ teaspoon of salt, and add it to the stew. Gently simmer just until the fish is cooked through, about 5 minutes.
Stir in the parsley and serve.