Brodet (Adriatic Fisherman's Stew with Polenta) 🐟

Method

1. 1

   Sweat the onions low and slow in generous olive oil until sweet and collapsed, 12–15 min; add garlic and bay for a final minute.

2. 2

   Stir in the tomato and a splash of vinegar, cook out the raw edge, then pour in the wine and let it harsh-boil for 3 minutes before easing to a simmer — this is the bed the fish lies on.

3. 3

   Lay the fish chunks (and cuttlefish if using) into the sauce in a single layer; simmer gently 8–10 min without stirring, spooning broth over the tops, then add the mussels, cover, and steam until they all open, about 4 min.

4. 4

   Discard any unopened mussels; loosen the stew with a ladle of water if it thickens too proudly; season, and — if you can — let it cool and sleep, gently re-warmed tomorrow.

5. 5

   Meanwhile whisk cornmeal into boiling salted liquid and cook low 15–20 min to silky, pourable soft polenta.

6. 6

   Flood a warm bowl of polenta with the brodet, fish and all; shower with parsley, crack pepper, and serve with the same white wine you poured in.