Recipe: Grouper with Peppers and Potatoes

Chef Lidia Bastianich.
Diana DeLucia

(CBS News)  The following recipe comes courtesy of chef Lidia Bastianich.

Grouper, being a resilient fish of deep waters, does well in this stew-like 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.

Grouper with Peppers and Potatoes
Cernia con Peperoni e Patate
Serves 6


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.

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