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Bosnian Fish Stew
Brodet
A flavorful and rustic fish stew, Brodet is a staple along the Adriatic coast, reflecting the bounty of the sea. This version combines various types of white fish with aromatic vegetables, herbs, and a touch of wine, creating a rich and satisfying dish that is best enjoyed with crusty bread.
ð§ ææ
- 700 g White fish fillets(e.g., sea bass, hake, cod, cut into 2-inch pieces)
- 4 tbsp Olive oil
- 1 large Yellow onion(finely chopped)
- 4 cloves Garlic cloves(minced)
- 2 large Tomatoes(chopped)
- 150 ml Tomato passata
- 2 medium Potatoes(peeled and cut into 1-inch cubes)
- 120 ml Dry white wine
- 500 ml Fish stock or water
- 1 Bay leaf
- 0.25 cup Fresh parsley(chopped, plus more for garnish)
- 1 tsp Salt(or to taste)
- 0.5 tsp Black pepper(freshly ground, or to taste)
- 1 tsp Sweet paprika
ðšâð³ äœãæ¹
- 1
Season the fish pieces with salt and pepper.
- 2
Heat olive oil in a large, deep pot or Dutch oven over medium heat. Add the chopped onion and sauté until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
- 3
Stir in the chopped tomatoes, tomato passata, and sweet paprika. Cook for 2-3 minutes, stirring occasionally.
- 4
Add the cubed potatoes, fish stock (or water), bay leaf, and half of the chopped parsley. Bring to a simmer, then cover and cook for about 15 minutes, or until the potatoes are almost tender.
- 5
Gently add the seasoned fish pieces to the pot, arranging them in a single layer. Do not stir from this point onwards to keep the fish intact. Pour in the white wine.
- 6
Cover the pot and simmer gently for another 10-15 minutes, or until the fish is cooked through and flakes easily. The potatoes should be tender.
- 7
Adjust seasoning with salt and pepper if needed. Remove the bay leaf.
- 8
Serve the fish stew hot, garnished with fresh chopped parsley. It is traditionally served with crusty bread for dipping.
ð¡ ããã®ã³ã
- âUse a variety of white fish for the best flavor and texture.
- âAvoid stirring the stew once the fish is added to prevent it from breaking apart.
- âFor a richer flavor, you can add a few mussels or shrimp along with the fish.
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- Add a pinch of red pepper flakes for a touch of heat.
- A splash of white wine vinegar or lemon juice at the end can brighten the flavors.