Clean fish and cut into large pieces.
Fry chopped onions in hot oil until golden.
Add chopped garlic, tomato puree and ½ cup (100 ml) Vegeta Vegetable Broth. Sauté about 10 minutes and add in white wine and the remainder of the broth.
Add fish pieces and cook over low heat about 20 minutes.
Salt and pepper to taste.
Do not stir the contents – instead, shake the pot. If necessary, add water.
When finished, add chopped parsley.
Serve warm stew with cooked polenta (corn meal).
To prevent the fish in the brodet from falling apart, sprinkle a few drops of lemon juice on the fish before cooking. Add only enough water to cover fish.