A classic coastal dish from Croatia, brudet is a hearty fish stew simmered with wine, tomato, and herbs. A simple, rustic dish full of character, best served with creamy polenta which represents a true taste of Dalmatia.
Brudet (also known as brujet or brodet) is a traditional Dalmatian fish stew that originates from Croatia’s Adriatic coast. The name comes from the Italian word brodetto, meaning "little broth" or "fish soup", reflecting centuries of Mediterranean culinary influence. This dish is beloved for its simplicity and versatility. It´s typically made with a mix of white fish, onion, garlic, tomato, vinegar, and white wine, slow-cooked to develop rich, deep flavors. What makes it unique is that the fish is never stirred with a spoon, you need to just gently shake the pot to keep the fish whole and tender.
Recipe for Dalmatian Brudet (for 4 people)
Ingredients:
- 1.2–1.5 kg mixed white fish (e.g. monkfish, conger eel, sea bream, scorpionfish)
- 2 medium sliced onions
- 2-3 cloves if chopped garlic
- 3 tablespoons of olive oil
- 2 tablespoons of tomato paste (or 3 peeled, chopped tomatoes)
- 100 ml white wine
- 2 tablespoons of wine vinegar
- 2 bay leaves
- handful of fresh chopped parsley
- salt and pepper
- polenta or cooked potatoes (for serving)
Instructions:
- Prepare the fish: Clean and cut into large pieces. Pat dry.
- Sauté the base: In a wide pot, heat olive oil and gently sauté onions until golden. Add garlic, tomato paste or tomatoes, and bay leaves. Cook briefly.
- Layer the fish: Arrange the fish pieces over the onion mixture without stirring.
- Add liquids: Pour in the white wine and vinegar. Add a bit of water if needed to barely cover the fish. Season with salt and pepper.
- Simmer: Cover and cook on low heat for 30–40 minutes, shaking the pot gently now and then no stirring.
- Finish: Add chopped parsley in the final minutes of cooking.
To Serve:
Brudet is most commonly served with polenta (cornmeal). It can also be served with potatoes, but polenta soaks up the sauce and provides an authentic experience.
This is just one of the Dalmatian recipe for brudet. If you visit multiple Dalmatian villages or islands you´ll see that each one of them has its own version of brudet: some add shellfish, octopus, or even dried fruit like prunes, others prepare it without tomato or with more vinegar for a sharper taste.
This traditional dish will bring you warmth and tradition to your table. Serve it with creamy polenta, pour a glass of white wine, and indulge in the rich flavors of brudet and enjoy every bite.