Non-VegetarianFriulana cuisine Main Course

Boreto alla Graisana

Name: Boreto alla Graisana
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4 servings
Cuisine: Friulana
Ingredients: 1000 g white sea fish (such as turbot, sea bass, or grey mullet); 5 Garlic cloves; 60 ml Extra virgin olive oil; 60 ml white wine vinegar; 2 tsp Black peppercorns; 250 ml warm water; 1.5 tsp Fine sea salt; 250 g white polenta flour; 1000 ml water for polenta

Boreto alla Graisana is a historic Grado lagoon fish stew prepared with oil, browned garlic, vinegar and abundant black pepper, served over soft white polenta.

🇮🇹Italy· Friuli Venezia Giulia

Prep: 15 min
Cook: 45 min
Total: 60 min
Servings: 4
Difficulty: Easy
Calories: 480 kcal

Ingredients

0 of 9 gathered

Servings

1000 g white sea fish (such as turbot, sea bass, or grey mullet) — scaled, gutted and cut into thick crosswise steaks with bone in
5 Garlic cloves — peeled and lightly crushed
60 ml Extra virgin olive oil — good quality
60 ml white wine vinegar — sharp and unflavoured
2 tsp Black peppercorns — very coarsely freshly cracked
250 ml warm water — for simmering fish
1½ tsp Fine sea salt — divided between stew and polenta
250 g white polenta flour — finely ground Biancoperla or white maize
1000 ml water for polenta — for cooking polenta

Equipment

•heavy skillet or cast iron pan
•heavy saucepan for polenta
•wooden spoon
•chef's knife

Nutrition

Per serving, approximate

Calories: 480 kcal
fat: 11 g
carbs: 48 g
fibre: 3 g
protein: 46 g
calories: 480 kcal

Instructions

1
Bring one litre of water with one teaspoon of salt to the boil in a heavy saucepan.
2
Whisk the white polenta flour into the boiling water in a slow, steady stream to prevent lumps.
3
Lower the heat and cook the polenta for 40 minutes, stirring often with a wooden spoon.
4
Heat the olive oil in a wide, heavy skillet over medium heat.
5
Add the crushed garlic cloves and fry until deeply golden brown, taking care not to burn them black.
6
Lay the fish pieces in the skillet in a single, tight layer.
7
Season the fish generously with the cracked black pepper and half a teaspoon of salt.
8
Sear the fish for two minutes without turning, then pour in the white wine vinegar.
9
Let the vinegar bubble vigorously for one minute until the harsh vapour evaporates.
10
Pour in 250 ml of warm water, cover partially, and simmer gently for 12 to 14 minutes.
11
Gently swirl the pan occasionally until the sauce turns cloudy, grey-tinted and lightly emulsified.
12
Spoon warm white polenta into shallow bowls, place fish on top, and ladle over the peppery broth.

Chef's tips

Do not remove the garlic from the pan; letting it turn dark golden before adding the fish gives the broth its signature colour and toasted aroma. Use bone-in fish steaks to ensure the sauce gains enough natural body during the quick simmer.

Ingredient substitutions

white polenta flour → traditional coarse yellow polenta flour if white maize is unavailable
turbot → sea bass, monkfish, or grey mullet cut into bone-in steaks

Storage

Store leftover fish and broth in an airtight container in the refrigerator for up to 1 day.

Reheating

Reheat gently in a covered pan over low heat with a splash of water until just hot through.

Common mistakes to avoid

•Adding tomato or herbs, which violates the authentic Grado tradition
•Using boneless fillets, which disintegrate quickly and yield a thin, watery sauce
•Skimping on the black pepper, which should be prominent and pungent