Recipe: Brudet (Fish Stew)

This is a guest post from one of my work colleagues, Estera.  It is a family recipe from Dalmatia, a region on the Eastern Shore of the Adriatic Sea, in what is the modern day country of Croatia.  It’s supposed to be rainy here in SoCal this weekend and it’s cold in other parts of the country so a hearty fish stew seemed appropriate.  It’s called Brudet (broo-dett’).  It seems like it’d be good with some crusty bread or rice.  Enjoy!

Brudet: Dalmatian Fish Stew

I got a very nice surprise last Monday when SoCalSalty gifted me with some of his prized weekend catch – fresh sculpin.  I immediately phoned my mother to ask for advice on the best way to prepare it. “That fish is similar to scarpina and would make an excellent brudet” she explained before rattling off the recipe. The result was tender and flavorful without masking the flavor of the seafood. Many thanks to Salty for sharing – he even had the fish fileted before giving it to me!  Here’s the recipe for anyone who would like to try it.  Note that you don’t need to use sculpin.  Several types of fresh seafood can be used – either alone or combined.

BRUDET (SEAFOOD STEW) RECIPE

Fresh fish: You can use sculpin, red snapper, cod, squid, crab or mussels

4 tbsp olive oil

1 tbsp flour

1 onion finely minced

3 garlic cloves, minced

1 bay leaf

1 cup of crushed tomatoes (can use canned tomatoes with added puree)

Water

1 cup of white wine (optional)

2 tbsp fresh Italian parsley, finely chopped

Salt, Black pepper, onion powder and garlic powder to taste

1 tsp sugar

Place the olive oil in a large pan that is wide enough to accommodate all fish.

Place pan on the stove and turn the heat to medium.

Add flour to the olive oil and stir until combined.

Add onions and sautee until softened.

Add fish and allow to cook for a few minutes.

Add garlic, crushed tomatoes, bay leaf and parsley .

Immediately add 1 cup of wine and enough water so that it just covers the fish. If you skip the wine just add enough water to cover the fish.

DO NOT STIR.  Shake the pan occasionally to distribute the ingredients without breaking apart the fish.

Add salt, pepper, garlic powder and onion powder to taste.

Reduce the heat to low and cover the pot. Simmer for 20 to 60 minutes, depending on the type of fish. Mussels will cook the fastest and be done once the shells open. Larger, thick fish will take longer.

Sprinkle in 1 tsp sugar when almost complete and shake the pan to distribute.

Serve immediately.

It can be eaten alone, with bread or over polenta, pasta or rice.