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Gregada is Hvar’s emblematic fish stew. Olive oil warms onions and garlic, white fish joins sliced potatoes, and a gentle simmer does the rest. It tastes of harbour mornings and family tables, with a clean finish that invites another spoonful.
On the island the dish moves from boat to pot without fuss. Fisher folk prize it for honest flavour and easy cooking, while visitors fall for its clarity and texture. What you get is comfort with a maritime soul, served steaming hot and best enjoyed with unfussy bread.
Though it looks simple, the method asks for care. The pot is not stirred, only shaken so the fish stays whole. Potato slices form a bed, the fillets rest on top, and the broth turns silky as wine and juices mingle during a steady simmer.
What Is Gregada?
Gregada is a stove top stew of white fish layered with potatoes and onions, enriched with olive oil and a small pour of white wine. Garlic and parsley come early, bay leaf sometimes follows. The liquid stays light so the fish keeps shape and the potatoes soften.
Unlike thicker seafood stews, this one prefers restraint. You will not find heavy tomato or fierce spice. The aim is a broth that shines with the flavour of the catch, lifted by citrus notes from wine and a hint of pepper. It is clear, aromatic, and quietly persuasive.
Service is straightforward. The stew arrives in its pot or a deep dish, often with bread to soak up the juices. A few drops of good olive oil on the surface add gloss and perfume. Eat slowly, letting each mouthful show off tender fish, soft potato, and fragrant stock. Season at the table if you like.
Ingredients and Taste
Local cooks favour firm white fish such as scorpionfish, sea bream, John Dory, or hake. Potatoes are sliced thin for even cooking, while onions bring gentle sweetness. Olive oil binds it all together, and the wine adds freshness rather than weight.
The taste is layered but never muddled. You notice the sea first, then garlic and herbs, then the light tang of wine. Potatoes give body without dulling the flavour. A finish of parsley or a squeeze of lemon keeps things lively, and the broth stays clear and clean.
Texture matters here. The fish should flake in large pieces, the potatoes remain intact, and the onions slip silkily through the broth. Because the pot is shaken rather than stirred, the stew keeps a graceful look, with slices and fillets sitting neatly in place.
A Taste of History
Gregada belongs to Hvar and central Dalmatia, and many trace its story back through centuries. Some link it to Greek settlers who knew this coast and named nearby Stari Grad as Pharos. Whatever the pathway, the recipe reflects sea, soil, and steady practice.
It grew from practical needs. Smaller fish that were awkward to grill found a home in the pot with potatoes, oil, and garlic. Families often cooked it on lively heat, then let it rest so the flavours settled before the pot reached the table.
Today you will find it in homes, konobas, and smart seaside dining rooms. Versions vary in fish choice and herb mix, yet the spirit stays the same. Keep the broth pale, resist heavy stirring, and trust good olive oil. With that, Gregada tells Hvar’s story with quiet confidence.
How to Make Gregada (Hvar Fish Stew)
Gregada is one of Croatia’s oldest Dalmatian dishes, a rustic fish stew from the island of Hvar. It combines firm white fish, potatoes, garlic and olive oil simmered gently in white wine and herbs. Expect a delicate broth where simplicity allows each ingredient to shine. See the recipe card at the bottom for printable directions
Ingredients
For the stew
- 1.2 kg firm white fish (such as sea bass, sea bream, monkfish or grouper), cleaned and cut into large chunks
- 600 g waxy potatoes, peeled and sliced into 1 cm rounds
- 1 large onion, thinly sliced
- 5 garlic cloves, thinly sliced
- 150 ml dry white wine
- 600 ml fish stock (or water if stock unavailable)
- 120 ml extra virgin olive oil
- 2 bay leaves
- 1 tbsp chopped fresh parsley
- 1 tsp salt (adjust to taste)
- ½ tsp black pepper
For serving
- Fresh parsley, finely chopped
- Crusty bread
Cooking Instructions
Step 1: Prepare the fish
To begin, clean and portion the fish into large chunks, keeping the bones and skin intact for added flavour. Rinse gently and pat dry. Set aside while preparing the base of the stew.
Step 2: Layer potatoes and onion
In a heavy bottomed pot, drizzle a little olive oil. Arrange a layer of sliced potatoes on the base, followed by onions and garlic. This layering method ensures even cooking and flavour distribution. Continue layering until all potatoes and onions are used.
Step 3: Add fish and seasonings
Place the fish pieces on top of the layered potatoes. Sprinkle with salt, pepper, bay leaves, and a scattering of parsley. Transition to adding liquid.
Step 4: Pour wine and stock
Add the white wine and fish stock gently to avoid disturbing the layers. Pour in the remaining olive oil evenly across the surface. Do not stir; Gregada is traditionally simmered without agitation to preserve the delicate fish pieces.
Step 5: Begin simmering
Set the pot over medium heat and bring the mixture to a gentle simmer. Once bubbles appear, reduce to low heat. Cover with a lid and allow the flavours to meld slowly.
Step 6: Cook until tender
Simmer for 35–40 minutes, or until the potatoes are tender and the fish is just cooked through. Shake the pot occasionally instead of stirring to prevent breaking the fish.
Step 7: Taste and adjust
Check the broth for seasoning. Add a pinch more salt if needed but keep the flavours light to respect the natural sweetness of the fish. Transition to final garnishing.
Final Step: Serve hot
Ladle carefully into shallow bowls, ensuring each portion has fish, potato, and broth. Garnish with fresh parsley. Serve with crusty bread to soak up the fragrant broth. Presentation tip: Serve directly in the pot at the table for a rustic, communal experience.
Variations and Substitutions
- Fish: If Adriatic varieties are unavailable, substitute with cod, haddock, halibut, or snapper.
- Stock: A light vegetable stock can replace fish stock if needed.
- Herbs: Add rosemary or thyme for a subtle twist, though parsley is most traditional.
- Potatoes: Use waxy potatoes such as Charlotte or Yukon Gold, as floury types may fall apart.
Cooking Tips for Perfect Gregada
- Choose firm fish that holds shape when simmered; avoid oily fish like mackerel or salmon.
- Always slice potatoes evenly to ensure uniform cooking.
- Shake the pot instead of stirring to prevent fish from breaking apart.
- Use good quality olive oil and dry white wine, as they are central to the dish’s flavour.
- Rest the stew for 5 minutes off heat before serving to allow flavours to settle.
Croatian Gregada (Fish and Potato Stew)
Ingredients
For the stew
- 1.2 kg firm white fish such as sea bass, sea bream, monkfish or grouper, cleaned and cut into large chunks
- 600 g waxy potatoes peeled and sliced into 1 cm rounds
- 1 large onion thinly sliced
- 5 garlic cloves thinly sliced
- 150 ml dry white wine
- 600 ml fish stock or water if stock unavailable
- 120 ml extra virgin olive oil
- 2 bay leaves
- 1 tbsp chopped fresh parsley
- 1 tsp salt adjust to taste
- ½ tsp black pepper
For serving
- Fresh parsley finely chopped
- Crusty bread
Instructions
- To begin, clean and portion the fish into large chunks, keeping the bones and skin intact for added flavour. Rinse gently and pat dry. Set aside while preparing the base of the stew.
- In a heavy bottomed pot, drizzle a little olive oil. Arrange a layer of sliced potatoes on the base, followed by onions and garlic. This layering method ensures even cooking and flavour distribution. Continue layering until all potatoes and onions are used.
- Place the fish pieces on top of the layered potatoes. Sprinkle with salt, pepper, bay leaves, and a scattering of parsley. Transition to adding liquid.
- Add the white wine and fish stock gently to avoid disturbing the layers. Pour in the remaining olive oil evenly across the surface. Do not stir; Gregada is traditionally simmered without agitation to preserve the delicate fish pieces.
- Set the pot over medium heat and bring the mixture to a gentle simmer. Once bubbles appear, reduce to low heat. Cover with a lid and allow the flavours to meld slowly.
- Simmer for 35–40 minutes, or until the potatoes are tender and the fish is just cooked through. Shake the pot occasionally instead of stirring to prevent breaking the fish.
- Check the broth for seasoning. Add a pinch more salt if needed but keep the flavours light to respect the natural sweetness of the fish. Transition to final garnishing.
- Ladle carefully into shallow bowls, ensuring each portion has fish, potato, and broth. Garnish with fresh parsley. Serve with crusty bread to soak up the fragrant broth. Presentation tip: Serve directly in the pot at the table for a rustic, communal experience.
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