A pristine Dalmatian fish stew from the island of Hvar, layering white fish with potatoes, onions, garlic, capers, and white wine — cooked slowly without stirring to preserve the layers.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: shallow ceramic bowl
Garnishes: parsley, olive oil
Accompaniments: crusty bread
Instructions
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1
Layer sliced potatoes on the bottom of a wide shallow pot. Season with salt and pepper.
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2
Add a layer of sliced onions and garlic halves over the potatoes.
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3
Place whole or large pieces of fish on top. Scatter with capers and parsley.
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4
Pour white wine and olive oil over everything. Add just enough water to barely cover the fish.
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5
Cover and cook on very low heat for 40-50 minutes. Do not stir — gently shake the pot occasionally to prevent sticking.
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6
Serve in shallow bowls, spooning out the layered fish and potatoes with the fragrant broth.
Did You Know?
The golden rule of gregada: never stir. The pot should only be gently shaken side to side — stirring would break the fish and ruin the layered beauty.
Chef's Notes
Equipment Tips
- wide shallow pot
- sharp knife
Garnishing
parsley, olive oil
Accompaniments
crusty bread
The Story Behind Gregada
Gregada is the oldest known fish preparation on the island of Hvar, with roots possibly tracing to ancient Greek colonists who settled the island. The technique of layering ingredients and cooking without stirring preserves both the structure of delicate fish and the integrity of each flavor layer. It represents the purest expression of Dalmatian seafood cooking.
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