Brudet
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Prep Time
20 mins
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Cook Time
40 mins
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Total Time
1 hr
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Servings
8 people
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Calories
295 kcal
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Course
Main Course, Soup
Brudet
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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
- 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. tomato peeled, seeded and crushed, fresh
- 6 cloves garlic , peeled and pressed
- 1 cup white wine or red wine, dry
- 2 cups white wine vinegar (or red wine vinegar)
- 4 tablespoons parsley flat-leaf; chopped
- 10 saffron threads optional, with 2 tablespoons boiling water
- 2 bay leaf
- rosemary a few fresh sprigs
- salt
- black pepper , freshly ground
Equipment
- Dutch oven
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.
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