Author Notes
Brudet is a simple Croatian fish stew, very popular in Dalmatia as well as in other regions. —anka
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Ingredients
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2 pounds
mixed fish and seafood (White firm fish, baby scallops, clams, shrimps, mussels, calamari)
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3 tablespoons
olive oil
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1
can (28 ounces) diced tomatoes
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3-4
garlic cloves, minced
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1 tablespoon
fresh basil
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1/2 cup
dry white wine
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1 tablespoon
fresh parsley, more to sprinkle on the end
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black pepper
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sea salt
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Pinch
saffron threads (15-20 treads)
Directions
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Clean and wash the fish and seafood. white fish should be cut into a one-inch piece.
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Heat olive oil, add garlic, basil, parsley and saffron. Cook for 30 seconds, (saffron is not traditional)
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When you can smell the garlic, add wine and let cook for 2-3 minutes
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Add diced tomatoes, salt and pepper.
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Let cook for 10 min.
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At this point, you can stop if you are making for later or next day.
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In boiling tomato stew add fish and shrimps first, cover.
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Let cook 3-4 min, do not stir just shake the pot.
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Add calamari, baby scallops, clams and mussels (I had clams and mussels precooked, or you will start Brudet with clams first), cover
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Let cook everything for next 2-3 minutes from time when start boiling again.
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Take from stove and sprinkle with parsley.
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Traditionally is serve with polenta or nice rustic bread.
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