Brodet od Jegulje i Žaba (Traditional Eel and Frog Stew)
Tradicionalno jelo · Croatian
A rich and flavorful traditional stew from the Dalmatian coast, featuring tender eel and frog legs simmered with aromatic vegetables and white wine. This classic dish is known for its deep, savory broth and rustic preparation.
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Sastojci
- Eel500g, cut into pieces
- Frog legs500g
- Onions2 large, chopped
- Garlic4 cloves, minced
- Tomatoes400g, crushed
- White wine200ml
- Olive oil4 tbsp
- Parsley1 bunch, chopped
- Bay leaf1
- Saltto taste
- Black pepperto taste
- Wateras needed
Koraci
- 1
In a large pot, heat olive oil over medium heat. Sauté chopped onions until softened, about 8-10 minutes.
- 2
Add minced garlic and cook for another minute until fragrant.
- 3
Add the eel pieces and frog legs to the pot and sear them lightly for about 5 minutes.
- 4
Pour in the white wine and let it simmer for 2-3 minutes to allow the alcohol to evaporate.
- 5
Add the crushed tomatoes, bay leaf, salt, and pepper. Stir well.
- 6
Add enough water to just cover the ingredients. Bring to a boil, then reduce heat, cover, and simmer for 45-60 minutes, or until the eel and frog legs are tender.
- 7
Stir in most of the chopped parsley. Adjust seasoning if necessary.
- 8
Serve hot, garnished with the remaining fresh parsley.
