Grouper stew with saffron

chef

Leonardo Pellacani

We add a little oil to a frying pan, now we turn on the heat and add onion, carrot and celery cut into strips, We let it wilt slightly, then flavour with garlic and olive oil, we add a little parsley and add some stock made with vegetables and Menù fish fumet.  Now we add the grouper. Ideal for first course dishes or as a filling for fresh pasta. We flavour the whole preparation, adjust with more stock and bay leaves and continue cooking for a few more minutes. Now we add the Menù saffron aromatizer and blend it in.  Finally we decorate with a Pizzuttello red tomato cut in half, a bay leaf, ground pepper and a drizzle of extra virgin olive oil. The dish is ready!