andrejthechef
CroatiaStewDinnerGluten-freeDairy-free

Brudet s Palentom

A rustic mixed fish stew simmered with tomatoes, onion, wine and vinegar, served over soft polenta.

prep
25 min
cook
45 min
total
1 h 10 min
serves
4
level
medium
Brudet s Palentom, a dish from Adriatic coast

Brudet is the Adriatic's fisherman's stew, built from whatever firm and delicate seafood came off the boat that day, simmered with tomato, wine and a splash of vinegar for a little tang.

Polenta underneath is non-negotiable. It soaks up the broth and turns the whole thing into a full meal rather than just a bowl of fish.

Part of our 20 best Croatian recipes list.

method

  1. Heat the olive oil in a wide pot, and soften the onion and garlic for 6 to 8 minutes until golden.

  2. Add the vinegar and let it reduce for a minute.

  3. Add the wine, tomatoes, bay leaf and chili flakes if using. Simmer for 15 minutes.

  4. Add the firmer fish first and simmer gently for 5 to 6 minutes, then add shellfish and more delicate fish and simmer another 6 to 8 minutes until everything is just cooked.

  5. Season with salt and pepper, and stir in the parsley.

  6. Meanwhile, bring the water or stock to a boil, whisk in the polenta, reduce the heat, and stir often for 20 to 25 minutes until thick and smooth. Stir in the butter or oil.

  7. Spoon the polenta onto plates, and top with the fish stew and its broth.

chef's tips

  • Use whatever mix of firm and delicate seafood your fishmonger has that day; brudet has never been one fixed recipe, it's a fisherman's stew built from what came in.
  • The vinegar is what gives brudet its slight tang against the tomato, so don't skip it even though it seems like a small amount.
  • Add the more delicate fish later than the firmer varieties so nothing overcooks and falls apart in the pot.
  • Stir the polenta often while it cooks, or it clumps at the bottom and scorches.