Cut the grouper in 2 small fillets, place a sea bream fillet on each, wrap in cling film and simmer in the stock on low heat until cooked through. Allow to cool slightly before opening cling film, always use a very sharp knife to slice the fish in needed. Chop the onions, garlic, quartered cherry tomatoes and sauté in olive oil on low heat until softened than add the wine some of the stock and simmer until reduced by half. Then add the seafood simmer for few more minutes and remove from heat. Peel and dice the potatoes, boil until soft than mash with the basil, cream and a knob of butter, finally adjust the seasoning. Wash well the kale and sauté in garlic oil with salt and pepper