The Cernia alla Matalotta is a signature dish in Trapani and in the coastal towns of this province. The grouper, called Cernia in Sicilian, is a versatile fish because of his texture and lean flesh and in fact, it is suitable for stewing, steaming, baking or roasting. The following recipe is very simple, nevertheless, it will be appreciated. It takes little time to prepare it; it is tasty, colorful and has an exceptional blend of flavors. However, to enhance its presentation in restaurants, this simple fish stew cooked “alla Marinara” was given the fancy name “alla Matalotta”, from the French matelote, sailor style: with this name it commanded compliments to the chef as well as a few extra lire on the price list.
I will repeat what I have stated in other fish recipes: buy fresh fish from a reliable fishmonger. Smell the fish before you buy it; it should not have any ammonia or fishy odor, it should look moist and the flesh should be firm to your touch. Fillets of grouper are preferred in this preparation; however, you can use striped bass, sea bass, red snapper, or any other fresh fish fillet with a lean and firm flesh.