Brodet – Croatian Fish Stew

When I hear the word Brodet, my mouth starts to water. I absolutely love this classic, spectacular Dalmatian dish. With Brodet, it’s crucial you select the right type of fish to get the best flavor out of the stew. The trick is to use a minimum of 3 types of fish, along with the rest of the seafood, such as shrimp, clams, crabs, squids, etc.

In Dalmatia number 1 fish for this stew is Scorpion Fish, it makes the best Brodet. But you can use any kind of fish, as I wrote above, at least 3 types, but do not pick fish with delicate flesh as it will fall apart when cooking.

The best thing is, you don’t need to be exact with the recipe, you can easily adjust it to suit your palette. Traditionally it is served with Polenta (which I recommend), as it soaks up the beautiful brodet sauce.

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5 from 1 vote

Brodet - Croatian Fish Stew

In Dalmatia number 1 fish for this stew is Scorpion Fish, it makes the best Brodet. But you can use any kind of fish, as I wrote above, at least 3 types, but do not pick fish with delicate flesh as it will fall apart when cooking.

Prep Time15 mins

Cook Time40 mins

Total Time55 mins

Course: main dish

Cuisine: Croatian

Servings: 4 -6

Author: Mihaela@Bite It Quick

Ingredients

• 1,5 kg mixed fish and seafood (3 lb) (use VARIOUS fish, such as scorpionfish, any reef and rockfish species, cod-fish, sea-bass and similar and crabs, shrimps, squids, clams...)
• 2-3 medium onions. chopped
• 120 ml olive oil (1/2 cup) divided
• 1 can-400g whole peeled tomatoes (14 oz) crushed with hand or spoon
• 1 tablespoon tomato paste
• 4 garlic cloves minced
• 40 grams all-purpose flour (1/3 cup)
• 120 ml red wine vinegar (1/2 cup)
• 375 ml good quality red wine (1 1/2 cups)
• 250 ml water (1 cup)
• 1 bay leave
• 1 small rosemary spring
• 2 lemon slices
• 2 tablespoon chopped parsley leaves
• salt and pepper to taste
• a little bit of sugar optional - if it is too sour

Instructions

• Gut and clean a fish, larger fish cut into 2 or 3 parts.
• In a large pan, heat 1/4 cup olive oil, coat every piece of fish in flour and fry for 1-2 minutes, until browned on every side. Set aside and keep warm.
• In a large round pot, add remaining olive oil, add chopped onions and saute until translucent, add minced garlic, and saute until fragrant, around 1 minute.
• Add shrimps, clams, crabs, squid or whatever seafood you are using, fry for 1-2 minutes, then add tomatoes, tomato paste, bay leaves, rosemary spring, and lemon slices. Season with salt and pepper.
• Carefully add fish, pour red wine vinegar, red wine, and water just to cover a fish ( add more water if the fish is not fully covered) and cook around 30 minutes on medium-low heat.
• Don't cover the pot and DO NOT STIR with any kind of ladle (as you will break the fish), just shake the whole pot (if you have wooden flat ladle, you may move fish a bit).
• If necessary add more salt. Try it: if it's too sour, add sugar.
• Sprinkle with chopped parsley. Carefully take the fish out of the pot and serve warm with cooked polenta.

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