August 1, 2025RECIPES
Brodet – Istrian Fisherman’s Stew
PREPARATION TIME: 25 minutes prep + 45 minutes cooking
DIFFICULTY: Medium
Ingredients
- 1 kg mixed fish (e.g. grouper, monkfish, scorpionfish, conger)
- 200 g shellfish (e.g. mussels or shrimp), cleaned
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 100 ml dry white wine
- 2 tablespoons tomato paste or 3 fresh tomatoes, chopped
- 1 bay leaf
- A few sprigs fresh parsley, chopped
- Salt and pepper to taste
- A splash of vinegar (optional)
- Water or fish stock as needed
- Polenta, for serving
Preparation
In a wide pot, heat olive oil and sauté the onion until golden. Add garlic and cook briefly until fragrant.
Stir in the tomato paste or fresh tomatoes and cook for a few minutes.
Add the cleaned and portioned fish pieces in a single layer without stirring too much (to keep them whole).
Pour in the white wine and just enough water or fish stock to barely cover the fish. Add bay leaf, salt, pepper, and a splash of vinegar if desired.
Simmer gently for about 30–40 minutes without stirring. If needed, shake the pot gently to prevent sticking.
Add the shellfish during the last 10–15 minutes of cooking.
Sprinkle with chopped parsley before serving.
Serve hot with creamy polenta.
Now you’ve made Brodet — a beloved Istrian fish stew that brings together the sea’s daily catch in a rich, rustic dish, traditionally enjoyed during warm coastal evenings in places like Karigador, Umag, and Novigrad.
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