in Eastern Europe

Croatian fish stew with polenta

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Ingredients for 4 servings:

  • 1 kg fish(s), various sea fish, boned, washed, cut into pieces
  • 2 large onions, sliced
  • 2 tomatoes, sliced
  • 2 cloves garlic, finely chopped
  • 2 tbsp parsley, chopped
  • 100 ml oil
  • 200 ml white wine
  • 300 g corn semolina, for the polenta
  • 1 ½ liters of water
  • 10 g salt

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Roast half of the onion slices in a large pot until golden brown. Add the fish pieces, then the tomatoes, the remaining onions, the garlic, and the parsley. Season with salt and pepper. Pour in the oil, wine, and a little water. Simmer gently until the fish is cooked. Meanwhile, prepare the polenta. When the water begins to boil, add salt and slowly stir in the cornmeal. Cooking time: approximately 40 minutes. Arrange the soft polenta in a shallow dish, arrange the fish pieces on top, and pour the soupy sauce over it.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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