Tuesday, September 9, 2014

Fish "Brodet" (Croatian Fish Stew) with Polenta

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.


  • 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

  • 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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