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Polenta with fish sauce

Polenta with fish sauce


To serve 4:

For the polenta:

  • 500 gr. Cornflour
  • 2 litres of water
  • Salt

for the sauce:

  • 2 squids
  • 4 calamari
  • 300 gr. Of mussels
  • 100 gr. Of anglerfish
  • 1 shallot
  • 2 spoons of tomato puree
  • 1 clove of garlic
  • Chopped parsley
  • 3 spoons of olive oil
  • Salt and pepper



For the polenta: bring the water to boil, add the cornflour and let it boil.
For the sauce: Clean the fish and cut it into pieces. Clean also the mussels, put them into a pot and let the mussels in until they are opened. Remove the valves and filter the cooking-liquid. Fry the garlic and the shallot in a pot with oil until brown. Add the fish, salt and pepper. Splash the cooking-liquid over the mixture, in which you have diluted the tomato puree. Boil it for a few minutes, take it from the stove and dish it with parsley. Give the polenta into the plates and pour the sauce over it.

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