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A classic Venice recipe that is quick & easy to prepare. Combining fresh flavours and nutritious ingredients.
1.
In a large pot add the water and bring it to boiling point. Add a teaspoon of salt and the polenta flour a bit at the time, stirring well. Cook it for about 10 min.
2.
When ready, turn off the heat. Add the polenta to an oiled baking pan and let it cool.
3.
In a large pot add the hake fillets, the bay leaves, the garlic cloves and a splash of lemon juice. Cover it with cold water.
4.
Turn on the heat and bring it to boiling point. Let it cook for about 10 min.
5.
Drain the fish, keeping half cup of water on the side. Remove the bay leaves, and add the fish to a blender with the garlic cloves.
6.
Add two spoons of olive oil, the half cup of water, salt, pepper, and blend everything well.
7.
Cut the polenta in the shapes you prefer. Heat a pan with a bit of olive oil and toast each side of the polenta.
8.
Serve it using the polenta as a base and adding the hake on top using a spoon.
9.
Decorate it with some fresh parsley and a bit of pepper. Enjoy it!
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Tip
Serve alongside salad or vegetables to balance your meal with additional fibre. Low-Carb Option: Reduce the volume of polenta to make only a thin base
Cost-saving tips