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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.
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2
Add the bay leaf, the raisins, and the wine and, over a medium flame, bring the mixture to a simmer.
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3
Lower the flame and cook until the wine has evaporated and the fruit has collapsed into a thick jam.
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4
Remove from the heat and stir in the vinegar.
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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.)
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6
Preheat the oven to 375 degrees.
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7
Sprinkle the sea salt inside the fish and then stuff its belly with the jam.
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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.
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9
Place the fish on top of the grapes and douse it with the red wine mixed with the olive oil.
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10
Roast the fish for 30 minutes, basting at least three times with the pan juices.
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11
As soon as the flesh is firm, the fish is cooked.
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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.
