Ingredients
Preparation
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Prepare polenta by bringing 600ml water to the boil in large pan. Pour the polenta into water in a steady stream, stirring continuously. Add parmesan, olive oil and a good seasoning of salt and pepper. Cook carefully for 3-4 minutes, it will bubble and splutter. Pour into well-oiled shallow tin and set aside to cool and set.
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To begin the stew, pour the vinegar into a heavy bottomed saucepan and add the onion. Simmer them together until the vinegar has virtually evapourated. Then reduce heat, add oil and garlic and gently fry for a couple of minutes. Make 2 wide strips of lemon peel. Stir through the tomatoes and all lemon peel and oregano. Pour in the fish stock and wine and simmer gently, uncovered, for 20 minutes - by which time the sauce should have reduced.
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Lay the haddock or cod on the surface and cover with a lid (or tight fitting piece of foil), cooking for 5 minutes, before adding the prawns. Re-cover and cook for a further 5 minutes by which time the fish should be cooking through and the prawns hot. Remove from heat, gently stir through the basil and taste to check the seasoning. Leave to rest, covered, whilst you fry the polenta.
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Heat a griddle pan to searing hot. Cut the polenta into triangles and brush each side until they are crisp and golden.
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Serve the stew with polenta wedges on the side and a fresh green salad.