Brodet reminds me of the time when I lived in Zadar, Croatia. Zadar is a beautiful historical city on the Adriatic coast and the climate there is Mediterranean. The cuisine uses fresh seafood and is very similar to Italian food. Brodet is a fish stew that is very often made in Dalmatia (Croatian Adriatic coast) and it is often served with polenta. Since I had some fresh Steelhead Trout fillets that my dad caught in Michigan, I decided to use it for this recipe and I was very happy with the results.
Ingredients:
- 2-3 pounds of fish fillets (in this case Steelhead Trout)
- 3 tablespoons of olive oil or to taste
- 5 cloves of garlic, minced
- 2-3 fresh tomatoes (about 1 1/2 cups), chopped
- 2 medium onions, chopped
- 3/4 cup of dry wine
- 1 tablespoon of chopped fresh parsley
- celery leaf, chopped (optional)
- 1 bay leaf
- rosemary (to taste)
- 1 squeezed lemon
- 1 tablespoon of red wine vinegar
- salt & pepper to taste
- polenta
Directions:
- Cook polenta according to instructions on the box and let cool when done
- Clean and wash fish fillets and slice into smaller pieces
Place fish pieces in a bowl, add salt, pepper, and lemon juice (or vinegar), mix and leave to marinate for a few minutes while preparing the rest
- Saute garlic in olive oil for about a minute
- Add chopped onions and saute until fragrant
- Add chopped tomatoes and seasonings, chopped parsley, celery and bay leaf
- Add the marinated fish and saute for a few minutes
- Add wine, a little bit of water, wine vinegar, salt and pepper and keep cooking
- The liquid should barely cover the fish slices
- Cook for about 20 minutes covered on low/medium heat
- Do not mix, just shake the pot from time to time so that fish pieces do not stick
- The polenta should now be cool and hardened and can be sliced into pieces and served with Brodet
Prijatno! Enjoy!
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