Prawns Comforting Main Italian

Cacciucco con polenta (Tuscan fish stew with soft polenta)

Name: Cacciucco con polenta (Tuscan fish stew with soft polenta)
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Yield: 4
Cuisine: /italian
Ingredients: 60ml olive oil; 2 garlic cloves, finely chopped; 40.00 ml finely chopped flat-leaf parsley leaves, plus extra leaves to serve; 60ml white wine; 2 x 400g cans chopped tomatoes; 1.5L (6 cups) fish stock; 300g skinless ling or barramundi fillet, pin-boned, cut into 3cm pieces; 12 green prawns, peeled (tails intact), deveined; 8 scallops, roe removed; 8 mussels, debearded, scrubbed; 8 clams, rinsed; 250g polenta

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Cacciucco con polenta (Tuscan fish stew with soft polenta)

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by Silvia Colloca

Cook and author

Oct 02, 2015

Scallops, prawns, mussels, fish and clams tangle together in this polenta-charged soup, but feel free to substitute with other seasonal seafood.

1/4 cup (60ml) extra virgin olive oil
2 garlic cloves, finely chopped
2 tbs finely chopped flat-leaf parsley leaves, plus extra leaves to serve
1/4 cup (60ml) white wine
2 x 400g cans chopped tomatoes
1.5L (6 cups) fish stock
300g skinless ling or barramundi fillet, pin-boned, cut into 3cm pieces
12 green prawns, peeled (tails intact), deveined
8 scallops, roe removed
8 mussels, debearded, scrubbed
8 clams, rinsed
1 1/2 cups (250g) instant polenta

Method

1.

Heat oil in a large saucepan with a lid over medium-high heat. Add garlic and parsley and cook, stirring, for 1-2 minutes until fragrant. Pour in wine and cook for a further 2-3 minutes until the wine has evaporated. Add the chopped tomatoes and fish stock and bring to a simmer, then reduce heat to medium-low, and cook for 20-30 minutes until reduced and slightly thickened. Add fish and prawns, and cook for 1 minute, then add remaining seafood, and cover and cook, shaking pot once or twice, for a further 1-2 minutes, until the mussels and clams have opened and seafood is cooked through. Remove from heat.
2.

Meanwhile, cook polenta according to packet instructions. Season.
3.

Spoon polenta into four bowls, ladle over stew and garnish with parsley leaves.