Brudet is a simple and tasty fisherman’s meal from Croatia. This recipe, using Albacore tuna, comes from member John Skoljarev’s mum Carole Skoljarev.
Brudet is a Croatian fish stew, popular in the Dalmatian region. It is like an Italian brodetto or Greek bourdeto. All three are based on the Venetian word brodeto (“broth”).
This recipe uses Albacore tuna, but the dish can be made from any type of fish, prawn or crab. Brudet is also a great way to use lower-value fish.
One-pot Croatian fish stew (brudet)
- Albacore tuna can leave bones in and skin on
- 1 brown onion
- 4 medium-sized potatoes
- Olive oil
- Tomato paste
- Red wine
Cut potatoes into small pieces (about 2 cm square). Arrange them in a single layer on the bottom of the pot. Note, the pot needs a grill on the bottom to stop the potatoes sticking.
Thinly slice onion, put them on top of the potatoes in the pot.
Put fish pieces on top of onions. Note, it’s good to put in some of the fatty cuts from around the front pectoral fins for flavour.
Pour 2/3 cup of olive oil over the fish, onion and potatoes; then sprinkle over a dessert spoon of salt.
Turn the stove on to hot.
Mix a large spoon of tomato puree into some water, then pour into the pot. Note, don’t overfill the pot; the liquid should just cover the potatoes.
Cover and cook for approximately 15 mins on high.
Then turn down the heat to medium. Leave covered and cook for a further 20 minutes.
While still cooking, add a dash of red wine and pepper to taste. Add water if necessary, but don’t drench the fish.
The dish is best served with crusty bread and a green salad, dressed with olive oil, vinegar, salt and pepper—and with your favourite red wine (that’s breaking the rules but in Dalmatia it’s always red).
Remember, in Dalmatia fish swims three times: first in the ocean, then in olive oil and finally in wine.