Hey everyone, hope you’re having an incredible day today. Today, I’m gonna show you how to make a special dish, fresh grouper stew with chunks of potatoes and sweet peppers. It is one of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Fresh Grouper Stew with Chunks of Potatoes and Sweet Peppers is one of the most favored of current trending foods in the world. It is simple, it’s fast, it tastes delicious. It is enjoyed by millions every day. Fresh Grouper Stew with Chunks of Potatoes and Sweet Peppers is something which I’ve loved my entire life. They’re nice and they look wonderful.

Great recipe for Fresh Grouper Stew with Chunks of Potatoes and Sweet Peppers. Don't let the simplicity of this meal fool you. It is packed full of delicious flavors that are sure to satisfy the heartiest of appetites.

To get started with this recipe, we have to first prepare a few components. You can have fresh grouper stew with chunks of potatoes and sweet peppers using 12 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Fresh Grouper Stew with Chunks of Potatoes and Sweet Peppers:

1. Take Grouper Stew with Potatoes and Peppers
2. Make ready 2 tbsp olive oil
3. Prepare 6 oz baby potatoes, halved
4. Get 1 clove garlic, peeled and crushed
5. Make ready 6 oz peppers, large dice
6. Make ready 2 cup tomatoes, canned with liquid
7. Take 10 leaves oregano, chopped finely
8. Prepare 10 leaves parsley, chopped finely
9. Get 1/2 tsp kosher salt
10. Prepare 8 oz grouper filet, boneless and skinless
11. Prepare 1 Kosher salt, to taste
12. Take 1 Black pepper, to taste

The meat should be just nicely done, smooth texture, not overcooked.. In a Dutch oven, heat the olive oil over -medium-high heat. When the oil is hot, add the potatoes and garlic. Dice the onion and potatoes (smaller chunks will cook faster), chop the carrot, celery, zucchini and halve the green beans.

Steps to make Fresh Grouper Stew with Chunks of Potatoes and Sweet Peppers:

1. Heat a large, deep sauté pan over medium-high heat. Add the olive oil, then add the potatoes, and toss to coat. Distribute evenly across the pan, and allow to brown without stirring for 4-5 minutes. Turn, and brown for an additional 2-3 minutes more.
2. Add the peppers and garlic, and cook while stirring for about 3 minutes.
3. Add the tomatoes with liquid. Reduce heat to medium, and bring to a simmer. Add herbs and 1/2 teaspoon of salt.
4. Simmer until potatoes are just tender, about 5-7 minutes. While the potatoes simmer, cut the fish into 4 equal pieces, and season with salt and pepper.
5. Add the fish to the pan, submerging the pieces in the liquid as best as possible. Simmer gently for about 5 minutes or until the fish is cooked through. Adjust seasoning to taste. Serve and enjoy!

Heat the butter and oil and saute the onions until soft, then add the rest of the vegetables and the potatoes. Saute for a few more minutes and deglaze with the wine. Peel and dice the sweet potato. Peel and finely chop the onion and carrot, then deseed and dice the pepper. Mom used only potatoes, water, salt, pepper; start potatoes in cold water and bring to boil; when just fork tender, lower heat and cook "down low" to point where liquid thickens to consistency one desires.

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