Ingredients
100ml olive oil
350g onion
16g garlic
30g parsley
400g Tomato puree10g salt
3g Ground black pepper1200g turnip greens
800g shells
130ml prosecco
90ml forest vinegar
400g polentaPreparation steps
Weight for 4 portions – 2 kg
Slice the onion and sauté it in olive oil. When the onion softens, add the sliced garlic, parsley, crushed tomatoes, and season with salt and pepper to taste.
When the sauce boils, add the fish cut into larger pieces, pour in the prosecco, and add 100 ml of wine vinegar to prevent the fish from falling apart. There should be enough sauce to completely cover the fish, so add a little water if necessary.
Cook on low heat for about 40 minutes.
Serve the brudet with boiled polenta.
Tip
Polenta is essential as a side dish for stew.