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Brodet
Slovenian Fish Stew
A rich and flavorful fish stew, Brodet is a testament to Slovenia's coastal culinary traditions. This dish typically features a variety of fresh seafood simmered in a tomato-based broth with aromatic vegetables and white wine, often served with creamy polenta.
๐ง ์ฌ๋ฃ
- 3 tbsp Olive oil
- 2 medium Onions(finely chopped)
- 4 cloves Garlic(minced)
- 200 g Squid and calamari(cleaned and cut into rings)
- 200 g Mixed shellfish (mussels, clams)(cleaned)
- 400 g Fish fillets (e.g., sea bass, cod)(cut into chunks)
- 100 g Mantis shrimp or small shrimp
- 200 ml Pureed tomatoes
- 100 ml Dry white wine (e.g., Malvasia)
- 200 ml Fish broth or water
- 1 Bay leaf
- 1 sprig Rosemary
- 2 tbsp Parsley(chopped, for garnish)
- to taste Salt and black pepper
๐จโ๐ณ ์กฐ๋ฆฌ๋ฒ
- 1
Heat olive oil in a large pot or Dutch oven over medium heat. Add the chopped onions and sautรฉ until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
- 2
Add the squid and calamari to the pot and cook for 3-4 minutes until they start to firm up. Deglaze with the white wine and let it simmer for 2 minutes.
- 3
Stir in the pureed tomatoes, fish broth, bay leaf, and rosemary. Bring to a simmer, then reduce heat to low, cover, and cook for 15 minutes.
- 4
Add the mixed shellfish and fish fillets to the pot. Season with salt and pepper. Cover and simmer gently for another 10-15 minutes, or until the fish is cooked through and the shellfish have opened.
- 5
Remove the bay leaf and rosemary sprig. Stir in most of the chopped parsley. Serve hot, garnished with the remaining parsley. Brodet is traditionally served with creamy polenta.
๐ก ์ ๋ฌธ๊ฐ ํ
- โUse a variety of fresh fish and seafood for the best flavor.
- โDo not overcook the seafood, as it can become tough.
- โAdjust the amount of tomato and wine to your preference.
โจ ๋ณํ ์์ด๋์ด
์ด ๋ ์ํผ๋ฅผ ๋๋ง์ ์คํ์ผ๋ก ๋ฐ๊พธ๋ ์๊ฐ
- Some recipes include other seafood like mussels, clams, or shrimp.
- Serve with grilled bread or a side of polenta.