The golden grouper or addotto stew is a refined and elegant main course suitable for all ages. Grouper is a fish rich in proteins, vitamins, minerals, and omega-3 fatty acids.

This dish is easy to make, and for convenience, I prepare it in 2 different pots because I use the head and less attractive parts to make a broth, while the more presentable slices I prefer to cook spread out to avoid damaging them when turning.

It is a food suitable for different dietary needs, including those on a low-calorie diet.

With the sauce we make, you can dress pasta or a risotto.

Grouper is a good source of potassium, a cardiovascular health ally, selenium, useful for antioxidant defenses, and phosphorus, beneficial for bones, teeth, kidneys, muscles, and heart, for proper metabolism function and nerve impulse transmission.

Thought for you:

Difficulty: Very Easy
Cost: Medium
Preparation time: 15 Minutes
Portions: 4
Cooking methods: Boiling
Cuisine: Italian
Seasonality: All Seasons

242.40 Kcal

calories per serving

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Energy 242.40 (Kcal)
Carbohydrates 16.49 (g) of which sugars 4.16 (g)
Proteins 35.29 (g)
Fat 4.07 (g) of which saturated 0.02 (g)of which unsaturated 0.03 (g)
Fibers 2.40 (g)
Sodium 389.64 (mg)

Indicative values for a portion of 350 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients

Let’s go grocery shopping

2.2 lbs fresh grouper (or addotto or dotto)
3 cloves garlic
1 bunch chopped parsley
10.6 oz cherry tomatoes
to taste water
to taste salt
to taste pepper

Golden Grouper or Addotto Stew

Tools

What we need to cook

2 Pots
1 Cutting Board
1 Knife

Steps

Let’s get to know

This is the golden grouper, also known as dotto or addotto. Today I will prepare a 5.3 lbs specimen that my husband caught in the waters of the Strait of Messina.
This is a fish that you can find whole at the fish market
or already sliced. If you find it whole, make sure you have good knives: one serrated for bones and one smooth for slices.
Chop the cherry tomatoes, mince the garlic and parsley, keeping the stems aside.
Take half of the cherry tomatoes and blend them, while leaving the rest whole.
Prepare 2 pots and distribute the minced garlic and parsley stems equally in each. Sauté until golden.
Once the garlic is flavored, add the cherry tomatoes and 17.6 oz of water to one pot,
and the blended tomatoes and 17.6 oz of water in the other. Bring both to a boil.
As soon as they start boiling, let them cook for 5 minutes, then add the head, tail, and less attractive parts to the one with chunked tomatoes.
In the other pot, place the slices.
Let the pot with the head cook for at least 10 minutes, while the one with the slices only needs 5 minutes. Season both with salt.
At the end of cooking, remove the parsley stems and serve the fish on a serving dish with a grind of pepper on top and some chopped parsley.
Here is the golden grouper or addotto stew ready
Strain the remaining broth, and with the remnants of the head, tail, and less attractive parts, dress some spaghetti or linguine, or better yet, some uniquely Sicilian pasta Ancient Sicilian Grains Busiate, here’s the recipe to see how to prepare them.