Adriatic shellfish simmered in a vibrant sauce of garlic, white wine, tomato, and olive oil, finished with fresh parsley. A fragrant, brothy Dalmatian classic served with crusty bread for soaking.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: wide shallow bowl
Garnishes: parsley, olive oil drizzle
Accompaniments: crusty bread, white wine
Instructions
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1
Heat olive oil in a wide pan over medium heat. Add sliced garlic and cook for one minute until fragrant.
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2
Stir in tomato paste and paprika, cook for 30 seconds.
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3
Pour in white wine, raise heat, and let it reduce by half, about 2 minutes.
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4
Add fish stock and bring to a simmer. Add cleaned shellfish, cover, and cook for 5-7 minutes until shells open.
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5
Discard any unopened shells. Season with salt and pepper, scatter with chopped parsley, and serve immediately with bread.
Did You Know?
Croatian fishermen argue endlessly about whether true buzara should be "na bijelo" (white, without tomato) or "na crveno" (red, with tomato) — both versions are fiercely defended.
Chef's Notes
Equipment Tips
- wide shallow pan
- wooden spoon
- sharp knife
Garnishing
parsley, olive oil drizzle
Accompaniments
crusty bread, white wine
The Story Behind Buzara
Buzara is the quintessential Dalmatian seafood preparation, born on fishing boats where the day's catch was cooked in the simplest available ingredients: olive oil, garlic, wine, and herbs. The name may derive from the act of stirring (buzati). It represents the Adriatic philosophy of cooking — let the freshness of the sea speak with minimal interference.
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