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1
Cut the grouper and monkfish into six portions each (twelve pieces in all), and season on all sides with salt, using about 1/2 teaspoon.
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2
Spread the flour on a plate, and dredge all the fish pieces, lightly coating all sides.
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3
Meanwhile, heat a couple of cups of water to the simmer in a small pan or kettle.
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4
Pour the oil in the big saucepan, set it over medium-high heat, scatter in the garlic and peperoncino, and cook for a minute or so, until theyre sizzling.
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5
Quickly lay the fish pieces in the pan in a single layer, shaking off any loose flour before they go in, and placing the grouper pieces skin side down.
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6
Leave as much space as possible between the pieces.
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7
Without moving the pieces, fry the fish on the first side for about 2 minutes, until a light crust forms.
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8
Flip the pieces over, and fry the second side for 2 minutes or so, until lightly colored and crusted, then remove all the fish to a large plate.
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9
Raise the heat, and pour in the white wine and 1 1/2 cups of the hot water.
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10
Drop in the thyme sprigs and the remaining salt, and bring the liquids to a boil.
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11
Let them bubble for 5 minutes or so, until the volume has reduced by about a third.
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12
Lay the fish pieces back in the saucepan, toss in the scallions, and simmer for another 4 to 5 minutes, until the fish is cooked through.
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13
Sprinkle on it the vinegar and chopped parsley; stir and swirl the pan to blend them with the zuppa.
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14
Turn off the heat, and serve immediately in warm shallow soup bowls: lay a piece of grouper and one of monkfish in each bowl, and spoon over them some of the sauce.
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15
If youve toasted or grilled bread slices, or prepared patate lessate con diavolicchio to go with the soup, set a bread slice or cooked potato slices in each bowl first, then lay the fish pieces on top.
