Alaska Sablefish Cacciatore with Parmesan Polenta
A coastal twist on a classic Italian hunter's sauce — rich, braised Alaska sablefish nestled in fire-roasted tomatoes, fennel, and olives, served over creamy parmesan polenta. Recipe courtesy of Chef Chris Cosentino.
INGREDIENTS
• 4 Alaska sablefish filets, skin off (6 oz each)
• 1 large fennel bulb
• 2 teaspoons fennel fronds
• 5 tablespoons extra virgin olive oil
• 0.3 cups garlic cloves, crushed
• 1 cups red onion, julienned
• 1 crushed chili flakes
• 1 cups red wine
• 1 fire roasted tomatoes (28 oz can)
• 0.5 cups fish stock
• 1 cups Castelvetrano olives, pitted
• 1 tablespoons flat leaf parsley, coarsely chopped
• 0.5 teaspoons oregano, coarsely chopped
• 1 tablespoons basil leaves, torn
• 1 cups polenta
• 5 cups water
• 1 cups milk
• 2 tablespoons butter
• 3 tablespoons parmesan cheese, finely grated
STEPS
1. Start the polenta: In a pot, combine 5 cups water and 1 cups polenta over medium-high heat. Stir continuously with a whisk until the water is absorbed.
2. Finish the polenta: Lower the heat and add 1 cups milk. Stir every 10 minutes until the grains are swollen, tender, and taste cooked, about 30–45 minutes. Remove from heat and stir in 2 tablespoons butter and 3 tablespoons parmesan cheese, finely grated. Season with salt and pepper to taste.
3. Prep the tomatoes: Blend the fire roasted tomatoes and their juices until smooth. Set aside.
4. Blanch the fennel: Bring a small pot of salted water to a boil. Remove the stem from 1 large fennel bulb, setting the fronds aside for garnish. Cut the bulb into 12 wedges. Blanch for 3–4 minutes, then remove and set aside.
5. Build the cacciatore: Season 4 Alaska sablefish filets, skin off (6 oz each) with salt and pepper on both sides. Heat 5 tablespoons extra virgin olive oil in a sauté pan over medium-high heat. Add the fennel wedges, 0.3 cups garlic cloves, crushed, and 1 cups red onion, julienned and cook for 3 minutes.
6. Deglaze and simmer: Add 1 crushed chili flakes, then deglaze with 1 cups red wine and cook until the liquid reduces by ¾. Add the blended tomatoes and 0.5 cups fish stock and bring to a simmer. Reduce heat to medium.
7. Braise the fish: Nestle the sablefish filets into the sauce. Add 1 cups Castelvetrano olives, pitted, 1 tablespoons flat leaf parsley, coarsely chopped, 0.5 teaspoons oregano, coarsely chopped, and 1 tablespoons basil leaves, torn. Simmer gently for about 5 minutes. The fish may fall apart — that's perfect.
8. Plate and serve: Spoon ½ cup of polenta onto the center of each plate. Top with a filet and spoon the sauce generously over the fish. Drizzle with olive oil and garnish with fennel fronds.
