Branzino Arrostito con il Mosto di Uve all Alfonso Longo

• 3 pounds table grapes or, should they be available, wine grapes
• 1 large bay leaf
• 1/2 cup golden raisins, plumped in warm water
• 2/3 cup moscato or other sweet, ambered wine
• 2 tablespoons red wine vinegar
• Fine sea salt
• 1 5- or 6-pound sea bass, scaled, cleaned, and filleted
• 1/2 cup good red wine
• 1/3 cup extra-virgin olive oil

1. Stem half the grapes, never minding their seeds, and place them in a heavy saucepan, smashing at them with a wooden spoon, crushing them.
2. Add the bay leaf, the raisins, and the wine and, over a medium flame, bring the mixture to a simmer.
3. Lower the flame and cook until the wine has evaporated and the fruit has collapsed into a thick jam.
4. Remove from the heat and stir in the vinegar.
5. (Some might think to pass the jam through a fine sieve to relieve it of its debris of skins and seeds, clashing up against, though, the rusticity, the honesty of the dish.)
6. Preheat the oven to 375 degrees.
7. Sprinkle the sea salt inside the fish and then stuff its belly with the jam.
8. With a wooden mallet or some such instrument, crush the remaining grapes that are still on their stems and place them in a shallow terra-cotta or enameled cast-iron casserole just large enough to cradle the fish.
9. Place the fish on top of the grapes and douse it with the red wine mixed with the olive oil.
10. Roast the fish for 30 minutes, basting at least three times with the pan juices.
11. As soon as the flesh is firm, the fish is cooked.
12. Carry the fish to table in the roasting pan, serving it with spoonfuls of the juices and perhaps a rough puree of roasted fennel and a Taurasi from Mastroberardino.

grapes, bay leaf, golden raisins, moscato, red wine vinegar, salt, good red wine, extravirgin olive oil

Taken from www.epicurious.com/recipes/food/views/branzino-arrostito-con-il-mosto-di-uve-all-alfonso-longo-391142 (may not work)