You already know that by sailing in Croatia you can enjoy discovering beautiful coastline with more than 1000 islands and feast your eyes on beautiful views of the Adriatic, but Croatia is also the perfect place for the freshest seafood. When you are sailing in Croatia it would be a shame for you not to try some of the traditional Croatian dishes.
Brodet or Fish stew is spectacular Croatian costal seafood stew originating from the Dalmatian Coast. For the recipe you need to use at least three different kinds of fish and some shellfish, but it’s crucial you select the right type of fish to get the best flavor out of the stew.
When you are in Dalmatia, do like Dalmatians do. To achieve the original depth of flavor that Brodet is famous for, you will have to use several varieties of fish. Ideally one fish will be used for flavor, one for its flesh and one to boost the thickness of the stew.
White-fleshed reef and rock fish are good choices, and the number 1 choice for best Brodet is the Scorpion Fish. You can go for ocean perch or conger eel as well, but most reef fish species will do. Just make sure you don’t pick fish with delicate flesh as it will fall apart when cooking.
Scampi are great for flavor and will make your Brodet amazing! You can also use mussels or crabs as well. In Dalmatia, this dish is served with soft polenta. It is perfect for sucking up all that beautiful Brodet sauce.
• 1.5 kg fish such as Scorpion Fish, Ocean perch, Conger Eel, Reef and Rockfish Species
• 50 ml extra virgin olive oil
• 4 Tbs white vinegar
• Six garlic cloves, sliced
• ½ bunch flat-leaf parsley, chopped
• 3 large onion, finely chopped
• ½ cup finely chopped tomatoes
• salt and pepper
• 600 ml water to cover fish
• 12 mussels, cleaned and debearded
• 6 scampi
• Get yourself a large heavy-based saucepan, heat the oil and fry the garlic and onion on a low to medium heat for a couple of minutes.
• Add the tomatoes and a little water and cook for around 10 minutes.
• Season the fish with salt and then add it to the saucepan and mix the fish with the garlic, onion and tomatoes.
• Add water so that it covers the fish.
• Pour in the vinegar and pepper and simmer. You want the stew just simmering.
• Allow the fish to cook for 20 minutes giving the saucepan the occasional shake. DO NOT stir as you will break the fish.
• Check the seasoning. Add more salt and pepper if required.
• It’s now time to put your scampi into the saucepan – throw them in one-by-one.
• After five mins, check on the progress of your fish. It should be close to being done – however this will vary depending on the type and size of the fish. Leave the fish for as long as it needs to be cooked through.
• Approx five minutes before this fish is cooked, toss in your mussels and parsley.
Serve the brodet with creamy polenta and garnish with some parsley.
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