Brudet is a fish stew from Croatia made with a tomato-based sauce and a combination of different fish and shellfish. It is flavored with onions, garlic, herbs, wine or vinegar.
The ingredients are added to the pot in sequence, layering the ingredients as the time is right and then letting them all cook together in a one pot method. It is usually served with polenta or bread.
Traditionally, reef fish were a first choice when deciding what fish to use. They tend to have tougher flesh and do not easily flake apart, meaning after cooking there would still be chunks of fleshy fish to enjoy. Ideally fresh caught fish is best.
Brudet has many variations which can be based on region or personal taste. Types of fish used varies by region but there is always more than one type of fish. Some variations use only wine or vinegar, both, or none. Other variations include vegetables like potatotes and the consistency vary from thin and broth like, to a thick chunky stew.
Origin & Cultural Significance
Brudet originates from the Dalmatia region of Croatia. It is enjoyed all along the Adriatic coast which includes other regions of Croatia like Istria and Kvarner as well as neighboring countries such as the Italian and Montenegro coasts.
Brudet (or Brodet) comes from the Venetian word Brodetto, meaning broth.
Croatian Brudet Recipe
Brudet is a fish stew from Croatia. Its sauce is tomato based and the stew is made using a mixture of different fish and shelffish.
Ingredients
- Fresh fish (2-3 varieties) - 3.3 lbs
- Extra virgin olive oil - ¼ cup
- White vinegar - 4 Tbsp
- Garlic cloves (sliced) - 6 cloves
- Flat-leaf parsley (chopped) - ½ bunch
- Onions (finely chopped) - 3
- Tomatoes (finely chopped) - ½ cup
- Salt & pepper - to taste
- Water - 2 1/2 cups
- Mussels (cleaned and debearded) - 12
- Prawns - 6
Instructions
- In a large heavy-bottom saucepan, heat the oil and fry the garlic and onion on a low to medium heat for a couple of minutes.
- Add the tomatoes and a little water and cook for around 10 minutes
- Season the fish with salt and then add it to the saucepan.
- Add the garlic, onion and tomatoes.
- Add water so that it covers the fish.
- Pour in the vinegar and pepper then simmer.
- Allow the fish to cook for 20 minutes giving the saucepan the occasional shake. Do not stir to avoid breaking the fish.
- Check the seasoning, and more salt and pepper if required.
- Add the prawns to the saucepan.
- Check for doneness after 5 minutes.
- Approx five minutes before this fish is cooked, toss in the mussels and parsley.
- Serve with polenta.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 729Total Fat: 24gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 248mgSodium: 876mgCarbohydrates: 20gFiber: 2gSugar: 3gProtein: 108g
Nutrition is provided and calculated by Nutritionix. It is for general information purposes and is only a rough estimation.