Brodet od Jegulje i Žaba with Polenta
80% autentično · Croatian
A hearty variation of the traditional eel and frog stew, served over creamy polenta. This combination adds a comforting starch element, making it a more substantial meal while complementing the rich flavors of the brodet.
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Sastojci
- Eel400g, cut into pieces
- Frog legs400g
- Onions2 medium, chopped
- Garlic3 cloves, minced
- Canned tomatoes400g, diced
- Red wine150ml
- Olive oil3 tbsp
- Rosemaryfresh, chopped for garnish
- Saltto taste
- Black pepperto taste
- Wateras needed
- Polenta200g
- Milk500ml, for polenta
- Butter30g, for polenta
Koraci
- 1
Prepare the polenta: Bring milk and water to a boil, gradually whisk in polenta. Cook according to package directions until thick and creamy. Stir in butter and season with salt.
- 2
While polenta cooks, heat olive oil in a large pot over medium heat. Sauté chopped onions until soft, about 7 minutes.
- 3
Add minced garlic and cook for 1 minute.
- 4
Add eel pieces and frog legs, searing for 5 minutes.
- 5
Pour in red wine and let it reduce for 2 minutes.
- 6
Add diced tomatoes, salt, and pepper. Add enough water to cover the ingredients.
- 7
Bring to a boil, then reduce heat, cover, and simmer for 40-50 minutes until tender.
- 8
Serve the brodet hot over a generous portion of creamy polenta, garnished with fresh rosemary.
