Fish Brudet

Cut fillets of assorted fresh fish into large portion-sized pieces, pat dry and season with salt. Finely chop the onion, mince the garlic, and chop the parsley.

Heat the olive oil in a wide pot or deep skillet. Over low heat, stew the onion for about 15 minutes, adding a splash of water now and then, until it turns soft without browning.

Add the garlic and cook for 30 seconds, then pour in the dry white wine and simmer for 2 minutes to burn off the sharp alcohol smell.

Add the crushed canned tomatoes, the remaining water, the bay leaf and black pepper. Bring the sauce to a boil and simmer for 10 minutes.

Lay the fish pieces in a single layer in the sauce. Don't stir with a spoon: instead, gently shake the pot so the fish doesn't fall apart. Cover with a lid and simmer over low heat for 12–15 minutes, until the fish turns opaque and flakes easily with a fork.

While the brudet is cooking, make the polenta: pour the cornmeal into boiling salted water and cook for 5–7 minutes, stirring constantly, until thick and creamy.

Remove the brudet from the heat, discard the bay leaf, stir in the parsley and adjust the salt if needed. Let the dish rest for 5 minutes and serve hot alongside the polenta.