Ingredients
100 ml olive oil
350 g onion
16 g garlic
30 g parsley
400 g Tomato puree10 g salt
3 g Ground black pepper1.200 g turnip greens
800 g shells
130 ml prosecco
90 ml forest vinegar
400 g 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 over low heat for about 25 minutes, then add the washed shellfish and cook for another 15 minutes. Serve the stew with boiled polenta.
Tip
Polenta is essential as a side dish for stew.