Brudet od Ribe with Polenta (Istrian Style)
85% autentično · Croatian (Istrian)
An Istrian variation of Brudet, often served with creamy polenta to soak up the rich, flavorful fish stew. This version emphasizes a slightly thicker sauce and may include a touch of chili for warmth.
Ocijenite ovaj recept
Odaberite od 1 do 5 zvjezdica. Svaki recept može se ocijeniti samo jednom.
Još nema ocjena.
Sastojci
- Mixed firm white fish (e.g., sea bass, bream)1 kg
- Onions2 medium
- Garlic3 cloves
- Tomatoes (puree or passata)300g
- Dry white wine150ml
- Olive oil5 tbsp
- Fish broth or water200ml
- Bay leaf1
- Red pepper flakes (optional)pinch
- Parsleysmall bunch
- Polenta (cornmeal)200g
- Butter2 tbsp
- Parmesan cheese (optional)50g
- Saltto taste
- Black pepperto taste
- Wateras needed
Koraci
- 1
Cut fish into large, uniform pieces.
- 2
Finely chop onions and garlic.
- 3
Heat olive oil in a heavy-bottomed pot over medium heat. Sauté onions until soft and translucent, about 7-8 minutes.
- 4
Add garlic and red pepper flakes (if using), cook for 1 minute until fragrant.
- 5
Stir in tomato passata and bay leaf. Cook for 5 minutes.
- 6
Deglaze with white wine, let it reduce slightly.
- 7
Add fish broth or water. Bring to a simmer.
- 8
Gently place the fish pieces into the simmering sauce. Season with salt and pepper.
- 9
Cover and simmer gently for 15-20 minutes, until fish is cooked through. Avoid over-stirring.
- 10
While the stew simmers, prepare the polenta according to package directions, using water, butter, and optional Parmesan cheese.
- 11
Chop fresh parsley for garnish.
- 12
Serve the Brudet hot alongside a portion of creamy polenta, garnished with parsley.
