Dalmatian fish stew (Brodet)

1. Cut the fish (ideally 2-3 kinds of white fish, including bony pieces) into 4-5 cm chunks and the cleaned squid into rings; salt lightly.

2. In a wide, heavy-based pan, soften the onion in half the olive oil for 8-10 minutes until golden, add the crushed garlic and the squid and fry for 5 minutes.

3. Add the peeled, diced tomatoes, the white wine and the wine vinegar, cover and cook for 20 minutes until the squid is almost tender.

4. Lay the fish on top in a single layer, drizzle with the remaining olive oil and add just enough water to cover; season with pepper and simmer uncovered over low heat for 20-25 minutes. Don't stir the brodet – just shake the pan so the fish doesn't break up.

5. Meanwhile, for the polenta, bring 1.2 litres of water to the boil with the salt, pour in the polenta in a thin stream, stirring constantly, and cook over low heat, stirring often, for 20-25 minutes until thick.

6. Serve the brodet in the pan, sprinkled with chopped parsley, with the soft polenta to soak up the juices.

Tip: The more kinds of fish you use (sea bass, monkfish, scorpion fish, eel), the richer the broth. Fishermen traditionally only shake brodet and never stir it – keep to that too.