Brudet (Brudet)
Overview
Brudet is a fish stew from the Croatian coast, made in Dalmatia, Kvarner and Istria and along the coast of Montenegro. Several kinds of fish are used, often including scorpionfish, conger eel, monkfish and gurnard, sometimes with shellfish. Onions are softened in plenty of olive oil, then garlic, tomato or tomato paste, red or white wine and a little wine vinegar are added. The fish are laid in whole or in thick pieces and cooked gently. Traditionally the pot is never stirred but only shaken, so that the fish stay whole. The sauce is thick, red and slightly sour, and it is served with soft polenta.
History
Brudet comes from the fishermen of the Adriatic, who cooked the small and bony fish they could not sell in one pot. The same dish is made on the Italian side of the Adriatic, where it is called brodetto, and every coastal town on both shores has its own version. In Croatia it is one of the best-known dishes of Dalmatian cooking.
Main ingredients
Mixed fish, tomato, onion, wine vinegar, olive oil, garlic. The soup is built on fish, wine and tomato and is usually served hot. Diet: pescatarian; usually gluten-free.
Explore: Fish and seafood soups · Tomato soups · More soups from Croatia
Recipe
Method
- 1
Soften the onions in the olive oil, then add the garlic and tomato.
- 210 min
Add the wine, vinegar and 300 ml water and simmer for 10 minutes.
- 3
Lay the fish in the pot, the firmest pieces at the bottom.
- 430 min
Cook for 25 to 30 minutes, shaking the pot now and then but never stirring.
- 5
Sprinkle with parsley and serve with polenta.
- ✓
Serve. About 1h 5m from start to bowl.
Sources
Description, history and recipe written by SoupWiki and checked against the sources above. Calories and times are rough estimates.
