Brudet

Name: Brudet
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 8 people
Ingredients: 3 lb of a mixture of various fish filets; 2 lb of a mixture of shellfish; 1 cup extra virgin olive oil; 12 oz. onion; 16 oz. fresh tomatoes; 6 cloves garlic; 1 cup dry white wine; 2 cups white wine vinegar; 4 tablespoons Chopped flat-leaf parsley leaves; 10 saffron threads + 2 tablespoons boiling water; 2 bay leaves; A few sprigs fresh rosemary; salt; black pepper; Dutch oven

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Prep Time
20 mins
Cook Time
20 mins
Total Time
1 hr
Servings
8 people
Calories
295 kcal
Course
Main Course, Soup
Cuisine
Croatian, Balkan

Brudet

Travis Saunders

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Brudet is a popular seafood dish in the Croatian regions of Dalmatia, Kvarner, and Istria, as well as on the Montenegrin coast.

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Ingredients

Servings

3 lb of a mixture of various fish filets , grouper, roach, sardines, pollack, whiting, eel, herring, and/or mullet
2 lb of a mixture of shellfish (shrimps, crabs, sea snails, scallops, clams, mussels, and/or calamari)
1 cup extra virgin olive oil
12 oz. onion , minced
16 oz. fresh tomatoes , peeled, seeded and crushed
6 cloves garlic , peeled and pressed
1 cup dry white wine (or red wine)
2 cups white wine vinegar (or red wine vinegar)
4 tablespoons Chopped flat-leaf parsley leaves
10 saffron threads + 2 tablespoons boiling water , optional
2 bay leaves
A few sprigs fresh rosemary
salt
black pepper , freshly ground

Equipment

Dutch oven

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Instructions

In a small container, infuse the saffron pistils in the two tablespoons of boiling water for at least 15 minutes. Set aside.
Clean and wash the seafood.
Cut the fish into cubes of about 1½ inch (3 to 4 cm) or into pieces.
In a large Dutch oven, heat the olive oil over medium heat and, just before it reaches its smoking point, sauté the onion.
When the onion is golden, add salt, pepper, rosemary, tomatoes, and saffron (optional).
Cover and boil for 10 minutes over low to medium heat.
First add the fish, white wine, vinegar, bay leaves and garlic.
Cover and cook for 15 minutes over low to medium heat, shaking the pan often.
Add the shellfish mixture, cover and simmer over low heat for 15 minutes.
Throughout the cooking, it is recommended to shake the pot, but never stir the brudet with a spoon.
Turn off the heat, adjust the salt and pepper and sprinkle with parsley.
Brudet is traditionally served with polenta.