Entree: Croatia – Brudet (Hearty Croatian coastal fish stew of mixed seafood simmered in a tomato, wine, and garlic broth)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 20 min

Total 35 min

Ingredients

- 3 tbsp (45 ml) olive oil
- 1 medium onion, about 1 cup (150 g) chopped
- 3 cloves (9 g) garlic, minced
- 1 tsp (5 g) sweet paprika
- 1/4 tsp (0.5 g) crushed red pepper flakes (optional)
- 14 oz (400 g) can diced tomatoes
- 1 cup (240 ml) dry white wine
- 1 1/2 cups (360 ml) fish stock or low-sodium chicken stock
- 1 lb (450 g) mixed firm white fish fillets (cod, sea bass, or monkfish), cut into 2-inch (5 cm) pieces
- 12 oz (340 g) shrimp, peeled and deveined
- 1 lb (450 g) mussels, scrubbed and debearded
- 2 bay leaves
- 1/2 tsp (2.5 g) kosher salt, more to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 1/4 cup (15 g) fresh parsley, chopped
- 1 tbsp (15 ml) fresh lemon juice
- Crusty bread or soft polenta, for serving

Instructions

1. Heat the olive oil in a large, heavy pot or Dutch oven over medium heat. Add the chopped onion and sauté until translucent, about 5–7 minutes. Add the garlic, paprika, and red pepper flakes and cook 30 seconds until fragrant.
2. Pour in the diced tomatoes, white wine, and fish stock. Add the bay leaves, bring to a simmer, and reduce heat to medium-low. Simmer uncovered 10 minutes to meld flavors.
3. Season the broth with salt and pepper. Add the firm white fish pieces first, gently nestling them into the simmering broth. Cook 4–5 minutes.
4. Add the shrimp and mussels to the pot, cover, and simmer until the shrimp turn pink and mussels open, about 4–6 minutes. Discard any mussels that do not open.
5. Stir in the chopped parsley and lemon juice, adjust seasoning to taste, and remove bay leaves. Serve immediately with crusty bread or polenta to soak up the broth.