Fry the onion in olive oil, remove the seeds from the tomatoes and add to the onion, add some white wine, the fish stock and the shell fish stock and bring to the boil. Add the corn-meal and cook over a very low heat for 15 minutes. Adjust the seasoning and add some herbs.
At the same time, sauté the clams and the cockles in olive oil, white wine and coriander for 5 minutes. Remove the shells and add to the above and put in the seaweed which has been previously soaked in water and cut into squares. Add this preparation to the polenta. Check the seasoning.
Poach the fish in the oven with the remaining herbs, garlic, white wine, olive oil, salt and black pepper, for 10 minutes at 170 º C.
Place the polenta in a deep plate, place the fish on top and decorate with a chive.
PAÇO DE TEIXEIRÓ WHITE
By Chefe Rui Paula