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Saltpan eels brodetto with polenta

Saltpan eels brodetto with polenta

Cornmeal mush


  • chopped eel
  • onion
  • garlic
  • olive oil
  • white vinegar
  • fish soup
  • concentrate tomatosauce
  • parsley
  • polenta



Brown some chopped onion and garlic in a pan with olive oil.
Add white vinegar and let it evaporate. Add fish soup and concentrate tomato sauce.
Let it boil on a slow fire for 30 minutes. Add the chopped eel, sprinkle some chopped parsley and serve with polenta.


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

Filed under:
Chiudi menu
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