1.5kg |
fish, such as eel, monkfish, rockling, rock flathead, snapper, cod or whiting |
150ml |
extra virgin olive oil |
10 |
garlic cloves, chopped |
2 tablespoons |
fresh flat-leaf parsley, chopped |
|
juice of 1/2 lemon |
1 |
large brown onion, chopped |
50ml |
tomato passata |
100ml |
white wine |
500ml |
fish stock |
|
sea salt |
|
freshly ground black pepper |
|
soft polenta, to serve (optional) |