Istarski Riblji Brudet
A rich and flavorful fish stew from the Istrian region of Croatia, characterized by its aromatic blend of herbs, white wine, and a variety of fresh fish.
🧂 Ingredients
- 1.5 kg Mixed firm white fish(e.g., monkfish, scorpionfish, sea bream, cut into large pieces)
- 3 large Onions(chopped)
- 4 cloves Garlic(minced)
- 400 g Tomatoes(chopped or crushed)
- 250 ml White wine(dry)
- 500 ml Fish stock or water
- 4 tbsp Olive oil
- 1/2 cup Parsley(chopped)
- 1 leaf Bay leaf
- 1 sprig Rosemary
- to taste Salt
- to taste Black pepper(freshly ground)
- for serving Polenta or crusty bread
👨🍳 Instructions
- 1
Heat olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add chopped onions and sauté until softened, about 8-10 minutes.
- 2
Add minced garlic, bay leaf, and rosemary sprig. Cook for another minute until fragrant.
- 3
Stir in the chopped tomatoes and cook for 5 minutes, allowing them to break down slightly.
- 4
Pour in the white wine and bring to a simmer, scraping up any browned bits from the bottom of the pot. Let it reduce slightly for 2-3 minutes.
- 5
Add the fish stock or water, salt, and pepper. Bring the mixture to a gentle simmer.
- 6
Carefully add the pieces of fish to the simmering liquid. Ensure the fish is mostly submerged. Cover the pot and cook for 15-20 minutes, or until the fish is cooked through and flakes easily. Avoid over-stirring to prevent the fish from breaking apart too much.
- 7
Stir in most of the chopped parsley. Taste and adjust seasoning if necessary.
- 8
Serve hot, garnished with the remaining fresh parsley. Traditionally served with creamy polenta or crusty bread to soak up the delicious sauce.
💡 Pro Tips
- ✓Use a variety of firm white fish for the best flavor and texture.
- ✓Don't overcook the fish; it should be just cooked through.
- ✓Adjust the amount of liquid to achieve your desired stew consistency.
🔄 Variations
- Add a pinch of red pepper flakes for a touch of heat.
- Include a few mussels or clams along with the fish for added seafood flavor.