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Fishermen's stew from Grado features firm white fish simmered in vinegar-spiked broth with garlic and polenta. This lean high protein mediterranean dish is ideal for weight loss and clean eats.
Heat the olive oil in a wide saucepan over medium heat, then add the chopped onion and cook until translucent, about 6 minutes.
Add the sliced garlic cloves and stir for another minute until fragrant but not browned.
Pour in the white wine vinegar and let it simmer for 2 minutes, allowing the acidity to mellow and mix with aromatics.
Add water and bring to a gentle boil, then lower the heat to a simmer. Season with salt and pepper.
Gently place the firm white fish fillets into the broth, cover, and simmer on low heat for 15–20 minutes, until the fish flakes easily but stays moist.
Meanwhile, in a separate pot, bring 3 cups water to a boil. Gradually whisk in polenta, reduce heat to low, and cook for 20 minutes, stirring frequently until creamy and thick.
Serve each portion with a generous ladle of the fish stew and a scoop of soft polenta, spooning some broth over to finish.
