Preparation
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1.
Clean fish and cut into large pieces.
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2.
Fry chopped onions in hot oil until golden.
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3.
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.
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4.
Add fish pieces and cook over low heat about 20 minutes.
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5.
Salt and pepper to taste.
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6.
Do not stir the contents – instead, shake the pot. If necessary, add water.
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7.
When finished, add chopped parsley.
Serving
Serve warm stew with cooked polenta (corn meal).
Advice
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.
