Grouper alla matalotta

Serves 6:
1.5 kg grouper
1 300 g-eel
6 tomatoes, peeled
1 onion, minced
2 garlic cloves, crushed
3 bay leaves
1/2 glass white wine
1 parsley sprig
50 g almonds, shelled
extra-virgin olive oil
salt and pepper

Brown the onion, add the garlic and the peeled tomatoes, then the grouper and the eel, both cut into pieces. Season with salt and pepper, add the bay leaves and sprinkle with wine. Cook for 20 minutes over medium heat. Parboil the almonds, mince and add them to the half-cooked fish. When cooked, remove the fish and reduce the sauce. Place on a serving dish and sprinkle with parsley.
Serve hot.

Serve this dish with Schietto Chardonnay served at 15°