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Hvarska Gregada
Hvarska Gregada is a traditional Dalmatian fish and potato stew originating from the island of Hvar. It features a delicate poaching of white fish in a flavorful broth with onions, garlic, potatoes, and white wine, seasoned with parsley and bay leaves. The key is to gently cook the ingredients without stirring to maintain the integrity of the fish and potatoes.
ð§ ææ
- 1 kg Firm white fish(such as sea bass, sea bream, monkfish, or John Dory, cleaned and cut into large chunks)
- 600 g Waxy potatoes(peeled and thinly sliced)
- 2 medium Onions(thinly sliced)
- 8 cloves Garlic cloves(minced)
- 250 ml Dry white wine(such as Pošip or Malvazija)
- 400 ml Water(or fish stock)
- 100 ml Extra virgin olive oil(divided)
- 2 pieces Bay leaves
- 3 tbsp Fresh parsley(chopped leaves, plus extra for garnish)
- to taste Salt
- to taste Black pepper
- 50 g Sun-dried tomatoes(finely chopped (optional, for Hvarska variation))
- 2 pieces Salted anchovies(finely chopped (optional, for Hvarska variation))
- 1 tbsp Capers(finely chopped (optional, for Hvarska variation))
ðšâð³ äœãæ¹
- 1
Prepare the optional Hvarska paste: In a small bowl, finely chop the sun-dried tomatoes, salted anchovies, and capers. Mix well and set aside.
- 2
In a wide, medium-deep pan with a lid, heat half of the olive oil over medium heat. Add the sliced onions and sauté until translucent, about 15 minutes. Add the minced garlic and cook for another 2-3 minutes until fragrant.
- 3
If using the Hvarska paste, stir it into the onions and garlic.
- 4
Layer the thinly sliced potatoes on top of the onion mixture. Pour in the dry white wine and water (or fish stock). Season with salt and pepper. Add the bay leaves and chopped parsley.
- 5
Bring the liquid to a simmer. Place the fish chunks on top of the potatoes. Drizzle with the remaining olive oil. Cover the pan with a lid.
- 6
Cook on medium-low heat for about 20-25 minutes, or until the potatoes are half-cooked. Do not stir the stew; instead, gently shake the pot to prevent sticking.
- 7
Check the potatoes for doneness. Once they are tender, the fish should be cooked through. If the fish is done before the potatoes, carefully remove it and keep warm, then continue cooking the potatoes.
- 8
Let the stew rest off the heat for 5 minutes before serving. Garnish with fresh chopped parsley.
ð¡ ããã®ã³ã
- âChoose waxy potatoes that hold their shape when cooked.
- âDo not stir the stew; shake the pot gently to mix ingredients.
- âThe optional Hvarska paste adds a unique umami depth to the dish.
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- Add prawns or langoustines for extra seafood flavor.
- Use fish stock instead of water for a richer broth.