BrudetDalmatian Fish Stew
A fisherman-style stew from the Dalmatian coast, this dish layers fish in an onion and tomato broth sharpened with wine and a little vinegar. It is traditionally served with soft polenta that catches every bit of the fragrant sauce.
Prep
25m
Cook
55m
Serves
4
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
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Stew
- 600gCod (cut into large pieces)
- 400gMackerel (cut into large pieces)
- 200gOnion (thinly sliced)
- 20gGarlic (crushed)
- 400gTomato (chopped)
- 40gTomato Paste
- 50mlExtra Virgin Olive Oil
- 200mlWhite Dry Wine
- 20mlRed Wine Vinegar
- 700mlFish Stock
- 2pcsBay Leaf (whole)
- 10gFresh Parsley (finely chopped)
Garnish
- 10gFresh Parsley (finely chopped)
Stew
- 8gSalt
- 4gBlack Pepper
Polenta
- 250gPolenta
- 1lWater
- 4gSalt
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Heat the extra virgin olive oil in a wide pot. Add the onion and cook until soft, then stir in the garlic.
- 02
Add the tomato and tomato paste and cook until the tomato breaks down and the base thickens.
- 03
Pour in the white dry wine and red wine vinegar and simmer briefly.
- 04
Add the fish stock, bay leaves, fresh parsley, salt, and black pepper and bring to a gentle simmer.
- 05
Arrange the cod and mackerel in a single layer. Shake the pot gently instead of stirring.
- 06
Simmer until the fish reaches 63°C (145°F) and the sauce reduces slightly.
- 07
Bring the water and salt to a boil in a separate pot. Whisk in the polenta and cook until smooth and soft.
- 08
Discard the bay leaves, garnish the stew with the fresh parsley, and serve with the polenta.
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