Very typical for the island of Brac, Croatia , Brudet, also known by various names like brodetto, boreto, or brudèt, is a rich fish stew with deep roots in Italy’s eastern Adriatic coast. This is one of many versions of this marvelous dish prepared widely along the Croatian coast.
Originally crafted by fishermen who cooked their catch right at sea, this dish features small, non-commercial fish and simple on-board condiments. Brodetto is a close cousin to other Mediterranean stews like Provençal bouillabaisse and Tuscan cacciucco but stands out with its thicker texture. Of course, each region adds its own twist to this coastal classic.
Ingredients:
1.5 – 2 kg of mixed fish (mullet, monkfish, cuttlefish or larger squid, grouper, eel, whole shrimp), cut into large pieces
2 medium onions, chopped
3-4 cloves of garlic
400g of ripe tomatoes (up to 800 g, if you want more sauce)
100ml wine vinegar
200 ml white wine
100ml olive oil
Salt, pepper
1 hot pepper
2 -3 bay leaves
Cooked polenta, slightly salted
Method:
Sautee the onions, 2-3 bay leaves and a hot pepper on of olive oil. Let the onions wilt without turning yellow. Add the chopped tomatoes and 2-3 tablespoons of tomato puree. Then add finely cut cuttlefish or squid (in slices), garlic and parsley. Cover and let the sauce cook over very low heat. When the oil starts to separate from the sauce, around the edges of the pan, it means that the sauce is ready – then try a piece of cuttlefish, it should already be cooked. If not, add a little bit of water and let the sauce simmer covered until the cuttlefish becomes soft.
Remove the pan from the heat, add the vinegar and white wine and arrange the fish you have cut into pieces in a single layer. Add salt, pepper and lightly shake the pan ensuring the fish is fully coated in sauce.
Return the pan to the heat – cover and let it boil over high heat. Let it cook for a few minutes, while the fish releases its juices, then reduce the heat and continue to cook, covered, for another ten minutes. Add the shrimps near the end (larger crustaceans, such as lobster, need to be cooked together with the fish). After a few minutes of cooking shake the pan lightly, taste it and adjust accordingly. Decorate with parsley leaves and serve with polenta.
In Italy there are countless recipes for brudet (brodetto or zuppa di pesce), depending on the region and the type of fish. Typically less thick than Croatian version, they often contain shell fish. The French have their famous bouillabaisse (unlike Croatian and Italian brudettes, the spices used are different: saffron, wild fennel, dried orange peel). The Spanish have fantastic Zarzuelas and Suquet de Peix (or pescado), seasoned with special bajama sauces. Greeks also have tomato and fish sauces, but the best “white” brudette (i.e. without tomatoes) are considered coming from Thessaloniki and Halkidiki.