This rich and savory Alaska Sablefish Cacciatore pairs beautifully with creamy polenta, making it an ideal dish for a comforting dinner on a chilly evening. Enjoy the depth of flavors from fennel, olives, and fire-roasted tomatoes.
Ingredients
- 4 portions of 6 oz Alaska Sablefish fillets, skin off
- 1 large Fennel Bulb
- 2 tsp Fennel Fronds
- 5 Tbsp Extra Virgin Olive Oil
- 1/4 cup Garlic Cloves, crushed
- 1 cup Red Onion, julienned
- 1 pinch crushed Chili Flakes
- 1 cup Red Wine (if you would drink it, you can use it!)
- 28 ounce can Fire Roasted Tomatoes
- 1/2 cup Fish Stock
- 1 cup Castelvetrano Olives, pitted
- 1 Tbsp flat leaf parsley, coarsely chopped
- 1/2 tsp Oregano, coarsely chopped
- 1 Tbsp Basil leaves, torn
- Flake Salt, to taste
- Black Pepper, ground coarse, to taste
- Polenta
- 1 cup Polenta
- 5 cups Water
- 1 cup Milk
- 2 Tbsp Butter
- 3 Tbsp Parmesan cheese, finely grated
- Kosher Salt, to taste
- Black Pepper, to taste
Directions on making Sablefish Cacciatore meal
- Step 1: Chefs Notes
- Cacciatore is something we had a lot when I was growing up. The translation is hunter’s sauce, and every family has their own version. Classically my family would have made this with chicken thighs. This version with olives and fennel works very well with the richness of the Alaska Sablefish. When you spoon the fish onto the polenta, the fish might fall apart but that’s all part of a perfectly cooked braised dish.
- Step 2: Make the Polenta
- In a pot add cold water and polenta together over medium-high heat, stir continuously with a whisk.
- Once the water has been absorbed, lower the temperature and add the milk. Continue stirring about every 10 minutes until the grains are swollen, tender and tastes cooked, about 30-45 minutes
- Remove from heat and stir in butter and parmesan and continue stirring. Salt and pepper to taste.
- Step 3: Prep the tomatoes and fennel
- Blend the tomatoes and their juices in a blender and set aside.
- Bring a small pot of water to a boil to blanch the fennel. Add a generous pinch of salt.
- Remove stem from the fennel bulb (Set the fronds aside for garnish). Cut the fennel bulb into 12 wedges. Cut in half from the top, then looking at the core, cut each half into wedges as you would cut an orange.
- Blanch the fennel wedges in the boiling water for 3-4 minutes. Remove from the water and set aside in a bowl.
- Step 4: Make the Cacciatore
- Season the skinless sablefish filets with salt and pepper on both sides.
- Place a sauté pan over medium-high heat and drizzle 5 tablespoons olive oil in the pan.
- Add the fennel wedges, garlic, and red onion to the pan. Cook for 3 minutes.
- Add the chili flakes, then deglaze the pan with the red wine and cook until the liquid reduces by 3/4.
- Add the tomatoes and fish stock to the pan and bring to a simmer. Turn the heat down to medium.
- Place the sablefish filets into the sauce, add the olives and herbs and simmer gently for about 5 minutes.
- Step 5: Plate and Serve
- Place 1/2 cup of polenta on the center of each plate and top with a filet.
- Spook the sauce over the fish, drizzle with olive oil, and garnish with a few small pieces of fennel fronds.
Recipe courtesy of Chris Cosentino and ASMI
