INGREDIENTS:
Various types of fish: cuttlefish, shark, red scorpionfish, small fish ... the more the better!
Cuttlefish, smaller cuttlefish etc.
Onion
Tomato (concentrate or peeled)
Garlic
Carrot
Celery root and leaves
Bay leaves, spices
White wine
Polenta
PREPARATION
For brodet, it is possible to use various types of fish, pieces of kadel (mediterannean sea shark), cuttlefish, smaller cuttlefish, red scorpionfish, etc.
Fillet the kadel and cut it into 2x2cm boneless pieces.
Clean the cuttlefish and cut into 1x1 cm pieces.
Fillet the small fishes. (For filleting especially small fish, a flexible filleting knife is recommended).
Pot 1 - Brodet: Chop the onion, add salt and fry it over high heat, stirring constantly. After the onion is caramelized, it can be chopped with a hand blender. Put the cuttlefish in the pot with the caramelized and chopped onions. Add 2dl of wine, 2 tablespoons of tomato concentrate (double concentrate) to the cuttlefish, season with Mediterranean spices, pepper, salt, and garlic powder.
Pot 2 - Strong stock: Roughly chop the celery root, onion, carrot and celery leaf, place in a pot on hot oil and fry on a fairly high heat. When the ingredients release their juice, add and caramelize the bones of the small fish and other parts of the fish remaining after filleting on this base. Add brandy to the stock, and let the stock cook on high heat with constant stirring, as this will give it a stronger flavor. Add water to the baked stock and let it boil.
Pour graually the stock from pot 2 over the broth (brodet) with the cuttlefish in pot 1. When the cuttlefish is cooked, add the kadel (small shark) to the broth and stir several times. After that, add the small fish fillets. When adding the small fish filets, do not sitr anymore, only shake the complete pot a few tims (we do this in order to avoid the small fish fillets to fall apart).
Prepare the polenta: ratio of polenta to water 1:5, this way you get a thinner polenta that is easier to pour into a bowl or other serving dish. Tip: if you put the polenta in cold water, it will never have lumps. When the polenta is almost ready, add butter and finish cooking. If you want to intensify the yellow color of the polenta, you can add a little turmeric to the cooking. If you want a creamier and more liquid polenta, you can add mascarpone to it.
Enjoy!
