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Brudet is a traditional fish stew that has long been tied to the Adriatic coast of Croatia. It is a dish that combines simple cooking with complex flavour, simmering freshly caught fish with vegetables, herbs, and wine until the broth becomes rich and aromatic.
This stew is not confined to a single recipe. Each coastal town and fishing family has its own variation, shaped by the fish available and the cook’s touch. What unites them all is a reliance on time, patience, and ingredients drawn straight from the sea.
Brudet is usually served with polenta, which soaks up the broth and balances the dish. Together they create a meal that feels honest and deeply satisfying, turning fresh fish into something warming and complete.
What Is Brudet?
Brudet is a rustic stew prepared with a mix of different fish simmered gently with tomatoes, onions, garlic, olive oil, and white or red wine. The fish are cooked whole or in large pieces so they hold their shape as they soften in the broth.
It is not unusual to find shellfish or squid added to the pot, depending on what has been caught. The broth develops slowly, drawing flavour from both sea and land. This makes it a dish that is hearty yet never heavy.
Brudet is a centrepiece dish, often placed at the middle of the table to be shared. It is not refined in appearance but delivers balance in taste. Every spoonful carries a taste of the Adriatic coast and its long cooking traditions.
Ingredients and Taste
The fish used in Brudet are typically firm and varied. Rockfish, conger eel, or scorpionfish are common choices. The mixture ensures that the broth has depth, while the texture remains satisfying and substantial.
Tomatoes give the stew its colour and gentle acidity, while onions and garlic create a savoury base. Olive oil rounds out the flavour with richness, and wine introduces brightness that cuts through the heavier notes of the broth.
The taste is layered and vibrant. The fish offers a clean briny sweetness, the vegetables bring balance, and the wine gives sharpness that lingers on the palate. When paired with polenta, the stew takes on an added dimension of comfort.
A Taste of History
Brudet has long been associated with Croatia’s coastal communities, where fishing shaped both economy and daily life. It was created out of necessity, allowing fishermen to prepare a nourishing meal using whatever the day’s catch provided.
The use of different fish was not about indulgence but practicality. Combining smaller, less marketable fish with a few larger pieces ensured nothing went to waste. This practical approach gave Brudet its signature variety of flavour.
Over centuries, the dish became part of local identity, appearing at family tables and community gatherings alike. It is often cooked in a single large pot, reflecting its communal spirit and the idea of sharing food with others.
Today, Brudet remains a symbol of Adriatic cooking. While recipes differ from town to town, the heart of the dish has not changed. It continues to honour the sea, the land, and the people who shaped its history through resourceful and thoughtful cooking.
How to Make Brudet (Croatian Fish Stew)
Brudet is a centuries old Adriatic fisherman’s stew celebrated for its rich tomato base and layers of fresh seafood flavour. Traditionally cooked in one pot without stirring, the fish gently simmers with wine, onions, and herbs, producing a balanced and deeply aromatic dish. See the recipe card at the bottom for printable directions
Ingredients
For the stew
- 1 kg mixed Adriatic fish (such as monkfish, scorpionfish, sea bass, or hake), cut into large chunks
- 300 g squid, cleaned and sliced into rings
- 300 g prawns or scampi, cleaned
- 3 medium onions, finely chopped
- 5 garlic cloves, minced
- 400 g ripe tomatoes, peeled and chopped (or 1 tin good quality tomatoes)
- 3 tbsp tomato paste
- 200 ml dry white wine
- 500 ml fish stock (or water if unavailable)
- 80 ml olive oil
- 2 tbsp red wine vinegar
- 2 bay leaves
- 1 handful fresh parsley, finely chopped
- 1 tsp dried oregano
- Salt and freshly ground black pepper, to taste
For serving
- Crusty bread or polenta
Cooking Instructions
Step 1: Prepare the seafood
To begin, clean and cut the fish into large chunks, keeping the skin and bones for flavour. Clean squid and prawns, ensuring shells are removed but heads can be kept for extra taste. Move on to preparing the base.
Step 2: Sauté the onions
Heat olive oil in a large heavy pot. Add the onions and cook gently until golden and soft. This creates the flavour foundation. Transition to adding garlic and tomatoes.
Step 3: Add garlic and tomatoes
Stir in the garlic, fresh tomatoes, and tomato paste. Cook until the tomatoes break down into a thick sauce. This base is key for the stew’s rich colour. Proceed to adding wine.
Step 4: Deglaze with wine
Pour in the white wine and let it simmer for 2–3 minutes to cook off the alcohol. This deepens the flavour. Transition to seasoning.
Step 5: Season the stew
Add bay leaves, oregano, red wine vinegar, salt, and black pepper. Stir gently to combine before adding liquid. Transition to adding stock.
Step 6: Add stock and simmer
Pour in fish stock and bring to a gentle simmer. Allow the sauce to reduce slightly for 10 minutes. This forms the broth. Next, add the fish.
Step 7: Layer the fish
Carefully place the chunks of fish into the pot, followed by squid and prawns. Do not stir; instead, gently shake the pot to avoid breaking the fish. Transition to simmering.
Step 8: Simmer without stirring
Cover the pot partially and simmer gently for 25–30 minutes. The fish will release natural juices, enriching the stew. Avoid stirring to preserve texture.
Step 9: Finish with parsley
In the final minutes of cooking, sprinkle chopped parsley over the stew. Adjust seasoning with salt and pepper. Transition to serving.
Final Step: Serve hot
Serve Brudet hot with slices of rustic bread or a side of creamy polenta. Presentation tip: serve directly from the pot at the table for authenticity, letting diners enjoy the aroma as it is uncovered.
Variations and substitutions
- If Adriatic fish is unavailable, use a mix of firm white fish like snapper, cod, or halibut.
- Squid can be substituted with cuttlefish or omitted if not accessible.
- Prawns can be replaced with mussels or clams.
- For depth, add a spoonful of anchovy paste if fresh small fish are unavailable.
Cooking Tips for Perfect Brudet
- Always use a variety of fish for a more complex flavour.
- Do not stir once the fish is added; shake the pot instead to prevent breaking delicate pieces.
- Use fresh parsley just before serving for brightness.
- Pair with polenta to balance the rich, tangy broth.
Croatian Brudet (Fish Stew)
Ingredients
For the stew
- 1 kg mixed Adriatic fish such as monkfish, scorpionfish, sea bass, or hake, cut into large chunks
- 300 g squid cleaned and sliced into rings
- 300 g prawns or scampi cleaned
- 3 medium onions finely chopped
- 5 garlic cloves minced
- 400 g ripe tomatoes peeled and chopped (or 1 tin good quality tomatoes)
- 3 tbsp tomato paste
- 200 ml dry white wine
- 500 ml fish stock or water if unavailable
- 80 ml olive oil
- 2 tbsp red wine vinegar
- 2 bay leaves
- 1 handful fresh parsley finely chopped
- 1 tsp dried oregano
- Salt and freshly ground black pepper to taste
For serving
- Crusty bread or polenta
Instructions
- To begin, clean and cut the fish into large chunks, keeping the skin and bones for flavour. Clean squid and prawns, ensuring shells are removed but heads can be kept for extra taste. Move on to preparing the base.
- Heat olive oil in a large heavy pot. Add the onions and cook gently until golden and soft. This creates the flavour foundation. Transition to adding garlic and tomatoes.
- Stir in the garlic, fresh tomatoes, and tomato paste. Cook until the tomatoes break down into a thick sauce. This base is key for the stew’s rich colour. Proceed to adding wine.
- Pour in the white wine and let it simmer for 2–3 minutes to cook off the alcohol. This deepens the flavour. Transition to seasoning.
- Add bay leaves, oregano, red wine vinegar, salt, and black pepper. Stir gently to combine before adding liquid. Transition to adding stock.
- Pour in fish stock and bring to a gentle simmer. Allow the sauce to reduce slightly for 10 minutes. This forms the broth. Next, add the fish.
- Carefully place the chunks of fish into the pot, followed by squid and prawns. Do not stir; instead, gently shake the pot to avoid breaking the fish. Transition to simmering.
- Cover the pot partially and simmer gently for 25–30 minutes. The fish will release natural juices, enriching the stew. Avoid stirring to preserve texture.
- In the final minutes of cooking, sprinkle chopped parsley over the stew. Adjust seasoning with salt and pepper. Transition to serving.
- Serve Brudet hot with slices of rustic bread or a side of creamy polenta. Presentation tip: serve directly from the pot at the table for authenticity, letting diners enjoy the aroma as it is uncovered.
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