Croatian Dalmatian Fish Stew (Brudet)
Dive into the heart of Croatian cuisine with this authentic Dalmatian Fish Stew (Brudet), a hearty and flavorful seafood delight that's a testament to the Mediterranean's love affair with the ocean's bounty.
Equipment
- Large pot
- Knife
- Cutting board
Ingredients
- 1 lb firm white fish fillets, such as sea bass or cod, cut into chunks
- 1/2 lb squid, cleaned and cut into rings
- 1/2 lb mussels, scrubbed and debearded
- 1/2 lb large shrimp, peeled and deveined
- 3 tbsp olive oil
- 1 large onion, finely chopped
- 4 garlic cloves, minced
- 1 can diced tomatoes 14 oz or 400 g
- 2 tbsp tomato paste
- 1 cup dry white wine
- 2 cups fish stock or water
- 1 bay leaf
- 1 tsp salt
- 1/2 tsp freshly ground black pepper
- 1 tsp paprika
- 1 pinch saffron threads optional
- Fresh parsley, chopped for garnish
- Lemon wedges for serving
Instructions
- Heat the olive oil in a large pot over medium heat. Add the onion and garlic, sautéing until the onion is translucent, about 5 minutes.
- Stir in the diced tomatoes and tomato paste. Cook for another 3 minutes, allowing the flavors to meld.
- Pour in the white wine and increase the heat, bringing the mixture to a boil. Simmer for 5 minutes to reduce the liquid slightly.
- Add the fish stock, bay leaf, salt, black pepper, paprika, and saffron threads. Bring the stew to a simmer.
- Gently place the fish chunks into the pot, followed by the squid. Cook for 10 minutes.
- Add the mussels and shrimp to the pot. Cover and cook for an additional 10 minutes, or until the seafood is cooked through and the mussels have opened. Discard any mussels that do not open.
- Taste and adjust the seasoning if necessary.
- Serve the stew hot, garnished with chopped parsley and accompanied by lemon wedges.
Notes
For a richer flavor, consider adding a touch of anchovy paste or fish sauce to the stew.
Accompany your Brudet with crusty bread to soak up the delicious broth.
If you prefer a thicker stew, blend some of the cooked onion and tomato before adding the seafood.