What is Dalmatian Brudet?
Brudet is the Croatian fish stew and a quintessential dish all around the Adriatic coast. From Istria to Dalmatia, this simple, nourishing food has been our staple for centuries.
A masterpiece of Croatian cuisine, brudet is one of the best cases of turning limited resources into virtue. The word comes from the Italian brodetto (diminutive of brodo), meaning 'broth'. In Croatia, brudet (also brujet or brodet) is a luscious fish stew.
Brudet was invented on a fishing boat to use fish that had lower commercial value. Fishermen knew how to cook their 'subpar' daily catch into a bowl of goodness. The best flavor comes from rockfish, a common term given to the species that hide among rocks, such as scorpionfish and red mullet. Conger eel is also a frequent ingredient in many Croatian homes.
We've learned never to question a brudet recipe because each family is proud of their own version. Mine is to fry the fish beforehand to accentuate its flavor and texture.
Key Ingredients for an Authentic Dalmatian Brudet
Croatian brudet needs three basic components. Fish, tomato salsa, and aromatics. Plus a generous amount of good olive oil. Let’s begin.
Essential Brudet Fish and Seafood
The best types of fish for brudet are those that have red-ish skin. The so-called rockfish impart a deep and complex sea flavor to the pot of brudet. Red mullet and scorpionfish also make the brudet sauce dense and pleasantly sticky.
The first rule of brudet is to have several types of fish in your pot. Most fish should be the kind with white, lean meat, such as cod. (bijela riba)
The second rule is to include only one type of oily fish. (plava riba) Be it sardines, anchovies or mackerels, have them only to enhance the flavor. Too many oily fish can make your brudet heavy.
Cook your brudet with any kind of fish you can get at the fishmonger's, as long as you follow the first two rules. Small, cheaper fish is welcome. Add shrimp, shells, and even squid in small amounts. It’s the variety that creates an explosion of flavors.
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Vegetables and Aromatics
Brudet is a tomato-based fish stew. So, you need to cook a great tomato salsa first. For that, you’ll need onions and big, ripe tomatoes. Choose an heirloom variety, such as oxheart. Then, add some cherry tomatoes to give the stew more sweetness.
Our traditional Mediterranean recipes always use the same aromatic combination: garlic, parsley leaves, salt, and pepper. You can never go wrong with these.
Traditional Croatian Olive Oil
If you’re cooking a traditional Dalmatian brudet, choose local olive oil. Dalmatian olive oil is incredibly fragrant and bold-tasting. A few tablespoons will make a huge difference to your dish.
I always start by quickly frying the fish in olive oil, just to fillet it easier. I use the same oil to make tomato salsa and finish my brudet. This oily base makes my brudet luscious and super aromatic.
How to Choose the Best Fish for Brudet
You’ve already learned which fish is the best choice for our Croatian seafood stew. Several types of white fish and one type of oily fish are the winning combo.
If you’re cooking in Croatia, go to the fish market and ask for riba za brudet. Some fishmongers have a ready-made medley of fish just for brudet.
Most of this fish is small, which is great. It’s the head, skin and bones that give brudet its deep aroma. The flavorful stuff that stays in the oil after frying the fish.
So, this is your final clue. Cook with the whole fish, not just fish fillets.
Brudet should always be shaken, not stirred, to avoid fish from falling apart.
Fresh vs. Frozen Fish: What’s Best?
Both fresh and frozen fish make great a brudet. The trick is to have the fish whole. Unfortunately, frozen fish often comes in fillets, stripped of its intense flavor.
Fish fillets are not a great choice for brudet.
Pairing Brudet with Side Dishes and Drinks
Wondering what kind of lunch is most popular in Dalmatia? Brudet is your answer. All we need now is a side dish and some wine.
Traditional Side Dishes
There is only one side dish that matches a steaming pot of brudet. It’s the polenta, also known as pura along the coast.
Polenta can look elegant if you shape it into a cake and grill it.
Simple cornmeal mush has a gentle sweetness to it. It sops up those sticky brudet juices and creates a great balance on the plate.
You could serve brudet with mashed potato, but polenta is its natural partner.
Serving Suggestions
Brudet is one of the most delicious lunch dishes. It comes in a deep plate with a side of polenta. There is plenty of fish in large chunks and juice to keep you full for the day.
If you love these saucy, soupy seafood meals, try some of the other delicious recipes from Dalmatia. For example, Hvarska Gregada (another fish stew) and Škampi Na Buzaru.
Wine Pairings
Wash down your bowl of brudet with a glass of strong white wine. Pick something with a stronger body, such as iločka Graševina, Pošip from Korčula island, or Istrian Benvenuti Malvazija.
Step-by-Step Dalmatian Brudet Recipe
Dalmatian Brudet - Croatian Fish Stew
Ingredients
- 500 g red mullet
- 350 g scorpionfish/black scorpionfish
- 200 g mackerel
- 4 prawns/langoustines (optional)
- Handful of flour for coating
- 100 ml olive oil
- 250 g onion (chopped)
- 6 cloves of garlic (minced)
- 1 kg tomato (ripe (oxheart/heirloom is best))
- 4-5 cherry tomatoes (halved (optional))
- 2 tbsp sugar
- Salt and pepper to taste
- 3 tbsp chopped parsley leaves
- 250 ml water
- 250 ml dry white wine
Instructions
Preparing the Ingredients:
- Gut and descale the fish but leave the heads on. Wash the fish and tap it dry with a paper towel. Wash the shellfish too.
- Coat the fish in a thin layer of flour.
- Heat the oil in a wide saucepan. When ready, shallow fry the fish for 2 minutes on each side – enough for the meat to turn tender so you can remove it from the bone. Do not fry the shellfish. Reserve the used oil.
- Once the fish has cooled slightly, remove the fish meat from the bones.
Cooking the Brudet
- Sauté the onions until translucent in the same oil you set aside for about 15 minutes. Add garlic at the end.
- Scald the tomatoes, peel their skin off and cut them into small chunks. Throw them in. Season with salt, sugar, pepper and half of the parsley leaves. Simmer until the tomatoes have turned into a paste and the liquid has reduced. For a deeper flavour, add cherry tomatoes too.
- Add wine and water and simmer for 5 minutes to allow the alcohol to evaporate.
- Now, add the fish and shellfish in order of firmness. In this case: (black) scorpionfish, langoustines or prawns, mackerel and, lastly, red mullet. The softest fish simmers only for 3-4 minutes, and all together, they cook for about 15 minutes.
- Never stir the brudet as it simmers because the fish may fall apart. Only shake the pot. Serve with polenta and garnish with the remaining chopped parsley.
