Grouper, Majorcan-Style from Floyd on Spain by Keith Floyd

Ingredients

• 900g (2lb) potatoes, peeled and sliced
• 6 tablespoons olive oil
• 6 spring onions, finely sliced
• 1 leek, trimmed and sliced
• 1 medium onion, chopped
• 4 tablespoons olive oil
• 2 tablespoons plain flour
• 4 × 175-200g (6-7oz) grouper fillets or steaks — you could use sea bass instead
• 1 tablespoon anis
• 1 tablespoon fresh chopped parsley
• 1 bay leaf
• 2-3 cloves of garlic
• 2 handfuls of fresh Swiss chard or spinach, well washed, trimmed and sliced
• 1 red pepper, cored, seeded and chopped
• 300ml (½ pint) fish stock
• 300ml (½ pint) fresh tomato sauce
• Freshly ground black pepper
• Salt
• 25g (1oz) sultanas
• 25g (1oz) pine nuts