Brodet (Croatian Fish Stew)
This simple fish stew (also known as brudet) is absolutely delicious and sure to transport you to the Dalmatian coast. You can use any combination of seafood you'd like here, just be aware of cooking times.
Ingredients
- 500 g (1 lb) firm white fish cut into 3cm pieces
- 150 g (5 oz) mixed seafood such as clams, prawns, mussels, calamari, etc (see note 1)
- 60 ml (¼ cup) extra virgin olive oil divided
- 2 tbsp flat-leaf parsley
- 5 cloves garlic minced, divided
- 2 anchovy fillets roughly chopped
- ¼ tsp chili flakes
- 1 yellow onion diced
- 1 tbsp tomato paste
- 2 Roma tomatoes diced
- 60 ml (¼ cup) dry white wine
Instructions
- Add the fish and seafood (if it does not have shells) to a medium bowl. Drizzle with 2 tbsp of the olive oil, add the parsley and one clove of the garlic. Season generously with salt and stir to coat. Allow to sit at room temperature while assembling the rest of the broth.
- Add the remaining 2 tbsp of olive oil, the anchovies and chili flakes to a large saucepan and set it over medium heat. Once the oil is shimmering and the anchovies are beginning to dissolve, add the onion and a generous pinch of salt. Cook, stirring occasionally, until softened, about 5 minutes. Add the remaining garlic and tomato paste and cook until fragrant, a further 1 minute.
- Add the tomatoes and another pinch of salt. Cook, stirring every so often, until they are broken down and jammy in consistency, about 5 minutes. Stir in the wine and cook for a minute or two longer, just until the liquid reduces somewhat and the strong alcoholic smell has dissipated.
- Pour 1 litre (4 cups) of cool water over the tomato mixture and bring to a simmer. Reduce the heat to medium-low and simmer for 10 minutes.
- Add the fish and seafood and simmer until just cooked through, roughly 5-8 minutes depending on the fish (see note 1). Serve immediately, with polenta or potatoes.
Notes
- If using shell-on seafood like mussels & clams, note that the shells must be completely open to ensure they are cooked through. Add more delicate seafood like prawns and calamari in the last 2–3 minutes to avoid overcooking.
Nutrition
Calories: 591kcal | Carbohydrates: 14g | Protein: 59g | Fat: 30g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 20g | Cholesterol: 110mg | Sodium: 892mg | Potassium: 1435mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1153IU | Vitamin C: 24mg | Calcium: 91mg | Iron: 2mg
Disclaimer: Nutritional information is automatically generated and provided as guidance only. Accuracy is not guaranteed.
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