Grouper and saffron stew

chef

Leonardo Pellacani

Serve 6 

In a pan, add a drizzle of oil and sauté the onion, carrots and celery cut into strips. Also add a little garlic and chopped parsley. Then add the fish stock and the Ècernia. Add the bay leaf and the saffron powder. Adjust the consistency with a little broth if needed and serve. Garnish the dish with mini red cut in half, a bay leaf, cracked pepper and a drizzle of  evoo.