Brodetto Broth with Four Types of Fish

Instructions

Fish curing:

• Pour the content of a 50g Cornish Sea Salt Chilli pot onto a plate/tray and spread evenly.
• Place the fillets individually on top of the sea salt and press so the chilli salt adheres to the surface of the fish, repeat turning the fish a couple of times until the flesh side of the fillet is 70% covered (skin side will not have much adherence).
• Place fish on a plate/tray, cover with cling film and leave in the refrigerator for 24 to 48 hours, remove any moisture from the plate during tis time (recipe can also be cooked with curing the fish immediately prior to cooking – fish will be softer and may slightly fall apart when serving).

Brodetto:

• Chop up the shallots, garlic and parsley.
• Heat the olive oil in a pan and soute the shallots and garlic until light brown.
• Add the chopped tomatoes, pre-prepared fish stock, half of the parsley and wine vinegar mixing evenly.
• Add the fillets so they sit at the bottom of the pan with tomato mixture covering the fish.
• Reduce the heat to medium and let simmer for 20 to 25 minutes.
• As the moisture in the tomato is reducing, do not mix the sauce and fish but gently shake the pan to insure fillets do not stick to the bottom, you can also use a wooden spatula to move the fish in the pan.

Polenta:

• Mix 200g of polenta with quantity of required water from the manufacturer’s cooking instructions, let polenta granules dissolve blending evenly with the water and add to heat.
• Keep stirring the mixture for a couple of minutes until polenta turns to a watery paste, it must not be firm, take off heat and mix in 2 tablespoons of Cornish Sea Salt Chilli.
• Oil a 10 inch baking tray and add the polenta.
• Bake in the oven for 15 to 20 minutes (until surface is firm and golden in colour).
• Stand for 10 minutes.
• Cut the polenta into 4 squares.