A robust Adriatic fish stew combining multiple types of fish and shellfish with tomatoes, vinegar, onions, and olive oil, simmered until the broth is rich and the fish falls apart.
Instructions
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1
Heat olive oil in a heavy pot. Add sliced onions and cook until softened, about 8 minutes.
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2
Add garlic and paprika, stir for 1 minute. Add crushed tomatoes, vinegar, and bay leaf.
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3
Simmer the sauce for 10 minutes until it thickens slightly.
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4
Layer the firmest fish pieces in first, then the more delicate ones on top. Add shellfish around the edges.
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5
Cover and simmer for 25-30 minutes without stirring — only shake the pot gently. Fish should be tender and flaking.
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6
Season with salt and pepper. Serve in deep bowls with plenty of broth, garnished with fresh parsley.
Did You Know?
Every coastal Croatian town claims its brudet is the authentic one, and heated debates about the "correct" recipe can last entire evenings at waterfront konobas.
The Story Behind Brudet
Brudet is the common fisherman's stew of the Croatian Adriatic coast, with roots in the Italian brodetto. Each coastal town — from Komiža to Novigrad — has its own version. The key principle is using a variety of fish (the more types, the better) and never stirring, only shaking the pot. Vinegar is the defining Croatian touch that distinguishes it from Italian versions.
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