ReceptnaptárBrodet (Dalmatian fish stew with rice)
Brodet is the one-pot dish of Dalmatian fishermen, made with mixed sea fish in a sauce of tomato, wine and garlic. It is a classic in the restaurants of the Croatian coast too, where it often comes with polenta, but here it arrives at the table with rice. Good, fresh fish is its soul: a simple, many-flavoured dish that brings summer to mind.
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Ingredients
Method
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- Soften the chopped onion in the olive oil until translucent.
- Add the crushed garlic and fry for another minute.
- Pour in the white wine and boil for a few seconds so the alcohol evaporates.
- Add the chopped tomatoes, bay leaf, vinegar and a pinch of chilli.
- Simmer the sauce over low heat for 15-20 minutes so the flavours blend.
- Add the firmer fish and the squid and cook for 5 minutes.
- Add the prawns and the more delicate pieces of fish and cook for another 5-7 minutes until everything has turned from translucent to white.
- Season with salt and pepper to taste, stirring gently so the fish doesn't break up.
- Meanwhile, cook the rice in plenty of salted water and serve it with the brodet.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Add the fish to the sauce according to firmness, as the recipe says, because prawns and delicate flesh are done in a few minutes.
- Do not stir the dish vigorously, because the fish will fall apart; shake the pan instead.
- The vinegar adds a little acidity, but taste the sauce, because the tomato and wine are already acidic on their own.
Frequently asked questions
Can it be served with polenta?
Yes, in fact that is its traditional accompaniment in Dalmatia. Cook a soft polenta and spoon the saucy fish over it, so that it soaks up the sauce.
Which fish should I use?
Cod, sea bass, squid and prawns. The more kinds you use, the richer the brodet, but one good, firm-fleshed fish is also enough.
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