Finely chop the onions and sauté in olive oil. Add slivered garlic and sauté until fragrant. Continue by frying and braising the squid and calamari. Deglaze with the Malvasia and let simmer. Let the wine partly evaporate and then add the pureed tomatoes and deglaze with the fish stock. Add seasoning and herbs and let simmer for a few minutes. As the aromas develop, mix in the remaining ingredients and leave to simmer over a low flame for another 15 to 20 minutes. Shake the skillet during the cooking process so the brodet doesn't stick to the bottom.
Cook a creamy polenta and dress it with butter and olive oil. Mould the polenta and leave to cool. Top with baccala with grated truffles mixed in. Finish by covering with a mixture of sour cream, parmesan and eggs. Place the dish in a preheated oven and bake at 190–200°C. Before serving, garnish with fresh parsley and drizzle with olive oil.