Traditional Brudet od Ribe (Croatian Fish Stew)
Tradicionalno jelo · Croatian
A rich and flavorful Croatian fish stew, traditionally made with various types of white fish, simmered in a tomato and wine broth with onions, garlic, and herbs. It's a hearty and rustic dish, perfect for sharing.
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Sastojci
- Mixed white fish (e.g., monkfish, scorpionfish, cod)1 kg
- Onions2 large
- Garlic4 cloves
- Tomatoes (canned or fresh)400g
- White wine200ml
- Olive oil4 tbsp
- Bell pepper (red or green)1
- Parsley1 bunch
- Saltto taste
- Black pepperto taste
- Wateras needed
Koraci
- 1
Clean and cut the fish into large pieces.
- 2
Chop the onions, garlic, and bell pepper.
- 3
In a large pot or Dutch oven, heat olive oil over medium heat. Sauté onions until softened, about 5-7 minutes.
- 4
Add garlic and bell pepper, sauté for another 2-3 minutes until fragrant.
- 5
Add chopped tomatoes and cook for 5 minutes, stirring occasionally.
- 6
Pour in the white wine and bring to a simmer, scraping up any browned bits from the bottom of the pot.
- 7
Add the fish pieces to the pot. Season with salt and black pepper.
- 8
Add enough water to almost cover the fish. Bring to a gentle simmer.
- 9
Cover and cook for 20-25 minutes, or until the fish is cooked through and flakes easily. Avoid stirring too vigorously to keep the fish pieces intact.
- 10
Chop fresh parsley for garnish.
- 11
Serve hot, garnished with fresh parsley.
