1 tablespoon extra virgin olive oil
1 cup leeks, thinly sliced
12 slices Spanish chorizo, preferably “Palacio”
2 cloves garlic, thinly sliced
1 medium yuca, sweet potato or butternut squash,
peeled, cut in small diced and steamed
1 medium boniato or potato, peeled, cut in small dice
1 medium carrot, peeled, cut in small dice and steamed
2 each corn cobs, steamed and shucked
1 ounce white wine
1 tablespoon cilantro leaves
10 ounces chicken stock
1 each red tomato, seeded and julienne
1/2 tablespoon extra virgin olive oil
4 3-ounce grouper filet, sliced diagonally in half
1 tablespoon butter
1 cilantro leaves, for garnish
salt and freshly ground black pepper
Heat 1 tablespoon olive oil in sauté pan over medium heat, add the leeks, chorizo and garlic and cook for 2 minutes. Add the yuca, boniato, carrots and corn. Season with salt and pepper. Add the white wine and reduce by half. Add the cilantro leaves and the chicken stock. Cover, reduce heat, and cook for five minutes, add the tomatoes, adjust the seasoning, reduce heat to low.
Heat remaining olive oil in cast iron skillet, season grouper on both sides with salt and pepper. Sauté grouper, cooking the skin side first until skin has a nice golden color. Turn fish, and place in a 350F oven for 1-2 minutes. Uncover the stew and add butter. Remove fish from oven.
In a wide low bowl, mound the root vegetables, leek and chorizo in the center. Place the fish skin side up on top of the stew and sauce with remaining stew mixture. Garnish with cilantro leaves.