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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.


The image has the only aim to show the basic ingredient of the recipe.

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