How to Make Brodet: Croatia's Traditional Adriatic Fish Stew

Brodet (also spelled brudet or brujet) is a beloved fish stew from Croatia's Adriatic coast, particularly Dalmatia. It is a rustic, deeply flavoured dish that fishermen historically made on their boats using whatever fish they caught that day. Today, it remains a staple of coastal home cooking and konobas, best enjoyed with a side of soft polenta and a glass of local wine.

What is brodet?

Unlike a typical fish soup, brodet is thicker and more concentrated. The base is a simple soffritto of onions, garlic, and sometimes leek, cooked slowly in olive oil. Tomatoes, wine, and herbs are added, then the fish is simmered gently until tender. The result is a rich, aromatic stew with a deep red colour and a complex sweet-sour flavour.

Ingredients

For four generous servings, you will need:

• 1 kg mixed firm white fish (such as monkfish, grouper, scorpionfish, or sea bass), cut into large chunks
• 2 large onions, finely chopped
• 3 garlic cloves, minced
• 100 ml olive oil
• 200 ml tomato passata or 2 tablespoons tomato concentrate dissolved in a little water
• 150 ml dry white wine
• 2 tablespoons red wine vinegar
• 1 bay leaf
• 1 sprig fresh rosemary
• Salt and black pepper to taste
• Fresh parsley, chopped, for garnish

Method

1. In a large heavy-bottomed pot, heat the olive oil over medium heat. Add the onions and cook gently until soft and translucent, about 10 minutes. Add the garlic and cook for another minute.
2. Stir in the tomato passata and cook for a few minutes until the mixture darkens slightly. Add the white wine and vinegar, then the bay leaf and rosemary. Season with salt and pepper.
3. Bring to a simmer and let the sauce cook gently for 15–20 minutes, allowing the flavours to meld. If it becomes too thick, add a little water or fish stock.
4. Gently place the fish chunks into the sauce, pressing them down slightly. Do not stir too much, as the fish may break apart. Cover and simmer on low heat for 15–20 minutes, or until the fish is cooked through and flakes easily.
5. Remove the bay leaf and rosemary sprig. Taste and adjust seasoning. Let the brodet rest for 10 minutes before serving to allow the sauce to thicken further.

Serving suggestions

Traditionally, brodet is served with soft polenta, which soaks up the delicious sauce. To make polenta, simply whisk cornmeal into salted boiling water and cook, stirring often, until thick and creamy. Spoon a mound of polenta onto each plate and ladle the brodet and fish around it. Garnish with fresh parsley.

Variations and tips

Every family has its own version. Some add a pinch of sugar or a few capers; others include shellfish like prawns or mussels. For a richer flavour, use a mix of oily and firm fish. If you prefer a thicker sauce, mash one or two pieces of cooked fish into the sauce before serving. Leftovers taste even better the next day, so don't hesitate to make a big pot.