Ancona-style fish brodetto with polenta

Ingredients

For 1 serving

• Hake120 g
• Cuttlefish100 g
• Langoustines80 g
• Canned peeled tomatoes150 g
• Onion40 g
• Garlic1 clove
• White wine vinegar10 ml
• Corn flour45 g
• Extra virgin olive oil10 g
• Parsley5 g
• Saltto taste

Contains: shellfish, fish, sulphites,

Method

1. In a heavy-based pan, bring water weighing about four times the cornmeal to the boil, add salt and pour in the cornmeal in a stream, whisking. Cook for 40 minutes over low heat, stirring often, until the polenta is thick and soft.
2. Meanwhile clean the cuttlefish, removing the bone, innards, eyes and beak, skin them and cut into strips. Cut the hake into pieces of about 4 cm, removing the bones; rinse the langoustines. Chop the onion and garlic and break up the peeled tomatoes.
3. When the polenta has 25 minutes left, heat the olive oil in a wide pan over medium heat and fry the onion and garlic for 3–4 minutes, until the onion is translucent. Add the cuttlefish and cook for 3 minutes, then pour in the vinegar and let it evaporate until the sharp smell fades.
4. Add the tomatoes with a glass of water and a pinch of salt and cook for 15 minutes over medium-low heat, until the cuttlefish is tender and the sauce has reduced.
5. Lay the hake and langoustines in the sauce and cook for 7 minutes without stirring, just shaking the pan, until the hake is white and flakes and the langoustines are pink.
6. Serve the brodetto with the soft polenta and chopped parsley.