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Brodet
Croatian Fish Stew
Brodet is a traditional Croatian fish stew, particularly popular along the Dalmatian coast. It's characterized by its rich flavor derived from a variety of fish and seafood, slow-cooked in a flavorful broth with onions, tomatoes, and often a touch of wine or vinegar.
๐ง ์ฌ๋ฃ
- 1.5 kg Mixed fish and seafood(approx. 3 lbs; use at least 3 types of fish (e.g., scorpionfish, rockfish, cod, sea bass) plus shellfish like shrimp, squid, clams)
- 3 medium Onions(chopped)
- 120 ml Olive oil(divided)
- 1 400g can Whole peeled tomatoes(crushed by hand or spoon)
- 1 tablespoon Tomato paste
- 4 cloves Garlic(minced)
- 40 g All-purpose flour(about 1/3 cup)
- 120 ml Red wine vinegar(about 1/2 cup)
- 375 ml Red wine(about 1 1/2 cups, good quality)
- 250 ml Water(about 1 cup)
- 1 Bay leaf
- 1 small spring Rosemary
- 2 slices Lemon
- 2 tablespoons Parsley(chopped leaves)
- Salt(to taste)
- Black pepper(to taste)
๐จโ๐ณ ์กฐ๋ฆฌ๋ฒ
- 1
Prepare the aromatics: In a large, heavy-based saucepan, heat about half of the olive oil over medium heat. Add the chopped onions and sautรฉ until softened and translucent, about 5-7 minutes.
- 2
Add garlic and tomato: Stir in the minced garlic and cook for about 1 minute until fragrant. Add the crushed tomatoes and tomato paste, stirring well to combine. Cook for another 5 minutes.
- 3
Thicken the base: Sprinkle the flour over the onion and tomato mixture and stir well to coat. Cook for 1-2 minutes, stirring constantly.
- 4
Add liquids and seasonings: Pour in the red wine vinegar, red wine, and water. Add the bay leaf and rosemary sprig. Season with salt and pepper to taste. Bring the mixture to a simmer.
- 5
Add fish and seafood: Gently add the mixed fish and seafood to the simmering liquid. Arrange them in a single layer if possible. Add the lemon slices.
- 6
Simmer the stew: Cover the pot and let it simmer gently over medium-low heat for about 30 minutes, or until the fish is cooked through and flakes easily. Give the saucepan an occasional shake to prevent sticking, but avoid stirring.
- 7
Finish and serve: Stir in the chopped parsley. Taste and adjust seasoning if necessary. Remove the bay leaf and rosemary sprig before serving. Serve hot, traditionally with polenta or crusty bread.
๐ก ์ ๋ฌธ๊ฐ ํ
- โUsing a variety of fish is key to the depth of flavor in Brodet.
- โAvoid stirring the stew too much, as this can break up the fish.
- โScorpionfish is considered the ideal fish for Brodet in Dalmatia.
- โLeftover Brodet can be used to make a delicious risotto the next day.
โจ ๋ณํ ์์ด๋์ด
์ด ๋ ์ํผ๋ฅผ ๋๋ง์ ์คํ์ผ๋ก ๋ฐ๊พธ๋ ์๊ฐ
- Some recipes include other shellfish like mussels or scampi.
- A splash of white wine can be used instead of red wine vinegar.
- Vegeta, a Croatian seasoning blend, can be added for an extra layer of flavor.