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.
Ingredients
1.2kg mixed firm fish (monkfish, scorpionfish, eel, conger), cut into chunks
300g mussels or clams
2 large onions, sliced
4 cloves garlic, sliced
400g canned whole tomatoes, crushed
3 tbsp red wine vinegar
100ml olive oil
1 tsp sweet paprika
1 bay leaf
Fresh parsley
Salt and pepper
Instructions
1Heat olive oil in a heavy pot. Add sliced onions and cook until softened, about 8 minutes.
2Add garlic and paprika, stir for 1 minute. Add crushed tomatoes, vinegar, and bay leaf.
3Simmer the sauce for 10 minutes until it thickens slightly.
4Layer the firmest fish pieces in first, then the more delicate ones on top. Add shellfish around the edges.
5Cover and simmer for 25-30 minutes without stirring — only shake the pot gently. Fish should be tender and flaking.
6Season 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.