Scorpionfish with chickpeas and wine polenta
Ingredients
4 small scorpionfish, well cleaned, without heads
1 tbs olive oil
1 onion, chopped
2 cloves garlic, chopped
240 g canned whole (peeled) tomatoes
1 tbs Vegeta or similar seasoning
1 tsp dry oregano
1/3 cup red wine
240 g canned chickpeas, drained and washed
Polenta with wine and chives:
1½ cups water
Pinch of salt
1 cup instant polenta
½ cup white wine
Chives, chopped
Preparation
1
Sauté briefly onions and garlic in oil, over medium heat.
2
Add tomatoes, Vegeta and oregano, stir and with a wooden spoon roughly chop the tomatoes. Gently simmer for 2-3 minutes.
3
Gradually add wine, stir, briefly simmer over medium heat for flavors to blend.
4
Spread few tablespoons of sauce on the bottom of an ovenproof casserole, place the scorpionfish on the sauce, cover with the rest of the sauce.
5
Top with chickpeas, cover.
6
Cook the fish for 20 minutes in the oven at 200˚C, then remove the lid and bake another 10 - 15 minutes.
7
In the meantime, prepare the polenta with wine and chives: gradually and stirring constantly, add instant polenta in to the salted, boiling water. Stir in the wine to make polenta less thick. Add chives, stir. Pour the polenta into a square pan, allow to cool slightly and harden, cut it with the round cookie cutter. Serve with the fish and sauce.
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About
White fish with succulent sauce and flavorful polenta.
Yield:
4 servings
Added:
Tuesday, March 6, 2012 - 2:57am
