Any fish or shellfish is delicious in this Italian fisherman's stew – make the bubbling tomato mixture and add whatever is tasty and fresh from the sea. Serve with triangles of polenta grilled at the last minute.
For an Italian clam stew with asparagus, use 3 medium onions, chopped, and omit the leek and green pepper. In step 2, omit the stock. Replace the seafood with 1 kg (2¼ lb) clams in their shells. Add them to the mixture, cover and bring to the boil, then simmer over a low heat for about 2 minutes. Add 125 g (4½ oz) asparagus spears, cut into bite-sized pieces, cover and cook for 5 minutes or until all the clams have opened (discard any that remain shut) and the asparagus is just tender. Serve the stew with the polenta triangles.
Cod provides excellent quantities of iodine. Fish is one of the most reliable sources of this essential mineral because of the consistent iodine content of sea water. Other foods depend on the iodine in soil, which can vary. * Polenta, which is finely milled corn or maize meal, is a good gluten-free source of starchy carbohydrate. * You can use either fresh or frozen peas in this recipe. The nutritional content of frozen peas is very similar to that of fresh as long as they are not overcooked.
Excellent source of copper, niacin, selenium, vitamin B1, vitamin B6, vitamin B12, vitamin C. Good source of folate, iron, potassium, vitamin A, vitamin E, zinc. Useful source of calcium.