Cacciucco Con Polenta recipe, translated to Tuscan fish soup with soft polenta is a mix of Mediterranean flavours put together in just one dish. Try it for your customers and give your venue a fresh European scent.
This recipe is from the unit ”SITHCCC013 Produce seafood dishes” from the SIT30816 Certificate III in Commercial Cookery.
Download the recipe here.
- 2 garlic cloves
- 1 brown onion chopped
- 60ml white wine
- 2 x 400gm tin crushed tomatoes
- 1 punnet cherry tomatoes
- 5 cups fish stock
- 300gm white fish
- 12 prawns peeled and deveined
- leaving tails 12 mussels
- 3 cups polenta
- 3 cups milk
- 50gm butter
Step 1 – Sauté off onion and garlic until transparent pour in wine and cook for 2-3 minutes until evaporated.
Step 2 – Add tin tomatoes, fish stock and cherry tomatoes bring to simmer.
Step 3 – Reduce heat and reduce until slightly thickens approx. 20 to 30 mins.
Step 4 – Add all fish and prawns and cook for 2 minutes then add mussels.
Step 5 – Cover and cooking shaking pot once or twice for 3 minutes. Remove from heat and season.
Step 6 – Heat milk and butter up until simmering slowly, add polenta stirring constantly.
Step 7 – Spoon polenta on serving crockery then fish stew.