Brodet (Croatian fish stew)

Irina Janakievska
·3-min read
Brodet
Brodet is almost always accompanied by a bowl of golden polenta

Brodet or brudet is a fish stew that for me encapsulates the Adriatic Sea. Eaten in Croatia (Dalmatia, Kvarner and Istria predominantly, but all along the coast) and Montenegro, it is a very close relative of the Italian brodetto. There are as many variants of it as there are Adriatic islands. Really, anything goes, and the only rule is to use the catch of the day and at least three different varieties of fish or seafood. It is almost always accompanied by a bowl of golden polenta.

Overview

Prep time

30 mins

Cook time

1 hr

Serves

4 to 6

Ingredients

  • 3 tbsp extra-virgin olive oil

  • 1 onion, finely chopped

  • 5-6 garlic cloves, finely chopped

  • ½ tsp fennel seeds

  • 1 lemon, for 2-3 strips of zest pared, then sliced into wedges to serve

  • 1 bay leaf

  • 2 tbsp tomato purée

  • 1 x 400g tinned plum tomatoes (or 2-3 ripe tomatoes, chopped)

  • 100ml fish stock

  • 75ml dry white wine (or Croatian prošek)

  • 2 tbsp white wine vinegar

  • 1kg mixed fish, (skinned and chopped) and seafood (peeled and kept whole)

  • 20g fresh parsley, leaves picked and finely chopped, plus extra to serve

For the polenta

  • 35g unsalted butter

  • 700ml fish or vegetable stock, or more if you prefer your polenta looser

  • 200g quick-cook polenta

  • 2 tbsp extra-virgin olive oil

Method

Step 1

Heat the 3 tbsp extra-virgin olive oil in a large lidded sauté pan over a medium heat. Add the 1 onion and sweat, with the lid on but stirring occasionally, for 10–12 minutes, or until soft and translucent.

Step 2

Add the 5-6 garlic cloves, ½ tsp fennel seeds, 2-3 lemon zest strips (from 1 lemon), 1 bay leaf and 2 tbsp tomato purée and cook, stirring constantly, for 1 minute until you smell the garlic, and the onions are well-coated in the tomato purée.

Step 3

Add the 400g tinned plum tomatoes (swilling out the tin with a splash of water if using tinned), 100ml fish stock, 75ml dry white wine, 1 tsp salt and a grind of black pepper. 

Step 4

Cook, uncovered, stirring occasionally and crushing the tomatoes as you do, for 10-12 minutes, or until the tomatoes have broken down and the sauce has thickened and reduced by about half.

Step 5

Add the 2 tbsp white wine vinegar and your 1kg mixed fish and seafood of choice. Cover with the lid and cook for 18-20 minutes, or until the fish is cooked through but still firm.

Step 6

If you are using clams or mussels, add these 5-6 minutes before the end and discard any that have not opened up after this time. Do not stir or you will break up the fish – just give the pan a gentle shake from time to time.

Step 7

Take off the heat, remove the bay leaf and stir in the 20g fresh parsley.

Step 8

Meanwhile, prepare the polenta. Put the 35g unsalted butter, 700ml fish or vegetable stock, 2 tsp salt and a good grind of black pepper into a large saucepan over a medium-high heat.

Step 9

Bring to the boil, then reduce the heat to medium and slowly add the 200g quick-cook polenta, whisking as you do.

Step 10

Cook, continuously whisking, for 6-8 minutes (or according to the packet instructions) until the polenta is cooked through. Add more stock if you prefer a looser consistency.

Step 11

Add the 2 tbsp extra-virgin olive oil and whisk. Spoon the polenta into individual bowls and top with the brodet, parsley and a wedge of lemon.

Recipe from The Balkan Kitchen by Irina Janakievska (Quadrille, £27) 

Latest stories