Dalmatian Brudet - Fish Stew

Brudet is a beloved dish along the Croatian coast, especially in Dalmatia, and is often served with polenta or crusty bread to soak up the flavourful broth.

Ingredients:

• 1 kg (2.2 lbs) mixed fish (such as white fish like sea bass, bream, or mackerel, along with shellfish like shrimp or squid, cleaned and cut into pieces)
• 1 onion, chopped
• 4 cloves garlic, minced
• 2 tablespoons extra virgin olive oil
• 1 red bell pepper, chopped
• 2 large ripe tomatoes, peeled and chopped (or 1 can of diced tomatoes)
• 1/2 cup white wine (or red wine, depending on preference)
• 1-2 tablespoons red wine vinegar (optional, for a tangy kick)
• 1 bay leaf
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)
• 1 cup fish or vegetable stock (or water)
• Polenta or crusty bread (for serving)

Instructions:

1. Prepare the Fish:
   • Clean, scale, and gut the fish if using whole fish. Cut the fish into chunks or fillets. Clean and prepare any shellfish like shrimp and squid.
2. Cook the Vegetables:
   • In a large pot or deep pan, heat the olive oil over medium heat. Add the onion and cook until softened, about 5 minutes. Add the garlic and red bell pepper and cook for another 2-3 minutes until fragrant.
3. Add the Tomatoes:
   • Stir in the chopped tomatoes (or canned tomatoes) and cook for about 5-7 minutes, allowing them to soften and release their juices. If using fresh tomatoes, you can peel them by briefly blanching them in boiling water and then removing the skin.
4. Add Liquids and Seasoning:
   • Pour in the white wine, fish stock, and red wine vinegar (if using). Add the bay leaf, oregano, and thyme, and season with salt and pepper. Bring the mixture to a simmer and cook for about 10-15 minutes, allowing the flavors to meld together.
5. Add the Fish and Shellfish:
   • Carefully add the fish chunks and shellfish to the pot. Stir gently to coat the fish in the sauce. Cover and cook for another 15-20 minutes until the fish is tender and cooked through. Be cautious not to overcook the fish, as it can become tough.
6. Final Adjustments:
   • Taste the broth and adjust the seasoning with additional salt, pepper, or vinegar to balance the flavours to your liking.
7. Serve:
   • Ladle the brudet into bowls and garnish with freshly chopped parsley. Serve with a side of creamy polenta or crusty bread to soak up the flavorful sauce.

Serving Suggestions:

• Brudet is traditionally served with polenta, which absorbs the rich, flavourful broth. Alternatively, crusty bread can be used to dip into the stew.
• For an authentic experience, pair with a cold glass of white wine, like Pošip or Malvasia, which complements the seafood and enhances the dish’s flavours.

Brudet is a simple, rustic yet delicious dish, perfect for showcasing the flavours of fresh Mediterranean seafood. It’s a beloved Croatian comfort food, especially in coastal regions, with each bite offering a taste of the Adriatic.