Legendary Dishes | Ribarski Brodet (fish stew)

CROATIA

This fish stew was once the most celebrated of its type across coastal Europe, and should still be. Anything found in the Adriatic – bream, eel, grouper, hake, mackerel, mussels, prawns, red mullet, scarpi, squid, tuna – went into this dish in equal portions. And on the island of Vis, the fishing community made it with every type of legume that was available, from beans, chickpeas, lentils and peas. Traditionally it was made with the less expensive fish, including mussel and squid.

  • 1 kg mixed fish, whole, gutted
  • 500 g borlotti beans, fresh
  • 500 ml dry white wine
  • 400 g tomatoes, chopped
  • 400 ml water
  • 250 g mussels in shells
  • 250 g prawns in shells (optional)
  • 250 g squid
  • 125 g onion, chopped
  • 100 g carrots, chopped
  • 100 g celery, chopped
  • 5 garlic cloves, chopped
  • 45 ml olive oil
  • 15 g parsley, chopped
  • 15 ml vinegar 
  • 1 lemon, juiced
  • 2 bay leaves
  • Salt, pinch
  • Pepper, pinch

Heat the oil in a large deep saucepan, add the onion and garlic. Turn down heat, simmer until onions are transparent. Stir in the tomatoes and beans, add the carrots, celery, bay leaves and water. Season, bring to the boil, then simmer for 90 minutes until the beans are cooked. Remove the bay leaves, add lemon juice and vinegar. About an hour into the cooking of the bean stew, preheat the oven to 180°C, arrange the mixed fish and squid in a casserole dish, pour in the wine, cover and bake, about 45 minutes depending on the size of your fish. With 15 minutes to go add the mussels and squid. When the fish are cool enough to handle, break into pieces, cut the squid into pieces and serve in the stew, with the mussels in their half-shells and the prawns whole. Garnish with parsley.

LEGENDARY DISHES


FRESH FRICOT | THE FRONT PAGE


EDITORIALS     EURO SNACKS     FOOD CONNECTIONS     FOOD STORIES     
GLOSSARY     HIGH FIVES     LEGENDARY DISHES     
RECIPES     REVIEWS     STREET MARKETS