Fish Brodet with Herb Polenta

If you thought preparing this dish would take half a day in the kitchen, you’re mistaken! The only time-consuming part is scrubbing and cleaning the shellfish; the rest of the preparation is a breeze.

Details

  • Preparation Time: 20 minutes
  • Cooking Time: 25 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

Fish stew

  • 2 spoons Oil, olive

  • 2 piece Shallot

  • 2 pod Garlic, fresh

  • 10 pieces Shellfish, abalone

  • 10 pieces Shellfish, abalone

  • 10 pieces Fish, shrimp

  • 150 g Fish, squid

  • 200 g Fish, white fish

  • 1 bouquet Parsley, fresh

  • 2 dl Alcohol, Wine, White

  • 1 can Tomato, pieces - can

  • 3 dl Soup base, chicken, cube

  • pieces Salt, table

  • pieces Spices, pepper, black

Polenta

  • 4 dl Milk, whole milk

  • 1 dl Sweet cream

  • pieces Spices, thyme, dried

  • pieces Spices, rosemary, dried

  • pieces Spices, coriander - dried leaves

  • pieces Polenta

  • pieces Salt, table

  • pieces Spices, pepper, black

Steps

  1. Peel the shallot and dice it finely. Finely chop the parsley and garlic. Sort through the shellfish. Discard any open shells that do not close when touched. Thoroughly clean and scrub the shellfish under running water. Cut the squid into rings. Pat the fish fillets dry with paper towels and cut them into approximately 1 cm pieces.

  2. Heat olive oil in a large pot and lightly sauté the shallot until golden. Add half of the garlic and stir. Once the garlic becomes aromatic, add the shellfish and cook them well. Add the squid and continue to sauté for another 5 minutes, stirring occasionally. Then add the diced white fish fillets, the remaining garlic, and chopped parsley. Lightly season with salt and pepper, then pour in the white wine. Simmer over moderate heat until the wine evaporates. Finally, add the tomatoes and fish stock, and cook the brodet over moderate heat for another 15 minutes.

  3. While the fish brodet is almost done, prepare the polenta. In a larger pot, heat the cream and milk. Season with salt and pepper to taste, and add thyme, coriander, and rosemary. Once the milk comes to a boil, stir in the polenta and cook over low heat for 2 to 3 minutes.

  4. Serve the polenta on plates first, then top with the fish brodet. Serve the prepared dish immediately.

Nutrition Information (Per 100g)

  • Calories: 87.17 kcal
  • Fat: 3 g
    • Saturated Fat: 0.18 g
  • Carbohydrates: 4.46 g
    • Sugars: 0 g
  • Protein: 8.55 g
  • Fiber: 0.36 g