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 Ingredients
- 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 Instructions
- 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 Pro Tips
- 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 Twist Ideas
Inspiration for your own version of this recipe
- Some recipes include other seafood like mussels, clams, or shrimp.
- Serve with grilled bread or a side of polenta.