Fish Pie

Preparation:

Preparation: This is the slightly simplified version of a fish pie that was once very much in honor of the 'Gattopardo' in Sicily. So: make a broth with two liters of water, a few bay leaves, sliced onions, celery cut into small pieces and lemon slices. Boil for ten minutes, add a bottle of wine, wait for it to boil again; put the prawns inside, lower the heat, cook for about ten minutes; take the prawns out, drain them well, keep the broth aside, let it cool, put it in a fish kettle or other suitable container, put the grouper inside, well cleaned, open; let it cook for about forty minutes, always on a low heat: the broth must simmer, that is, send it slowly, large bubbles. Finally, take out the fish, drain it, remove bones, bones and skin and place it in the blender together with the olives, the washed and squeezed capers and three cloves of garlic. Reduce to a puree by adding olive oil a little at a time and intermittently switching off the blender: you must obtain a homogeneous mixture. Add the parsley, salt, pepper and the remaining oil, whisking by hand with a wooden spatula until you obtain a light and frothy mixture. During this operation, add the half bottle of wine little by little together with the remaining oil. Pour the mixture onto a serving plate, model it in the shape of a fish if possible and garnish it with the prawns which you will arrange, shelled, on the pie, still with the shell all around. Leave to cool in the refrigerator before serving.