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Saltpan eels brodetto with polenta

Saltpan eels brodetto with polenta


  • 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.

Filed under:
Chiudi menu
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