A bold, rustic Dalmatian fish stew simmered with tomatoes, white wine, and a medley of mixed fish, traditionally served over polenta. The fisherman's ultimate one-pot meal.
Brodet (or brudet) is the quintessential fisherman's dish of the Adriatic coast — a robust, deeply flavored stew made from whatever fish the day's catch provided. There are no firm rules about which fish to use; the tradition calls for at least three different varieties for complexity, often including scorpionfish, eel, sea bass, or monkfish. The stew is cooked in a clay pot or heavy pan with tomatoes, white wine, garlic, and a generous pour of olive oil, then left to simmer undisturbed without stirring — agitation is said to make the fish mushy. Served over creamy white polenta, it is elemental and deeply satisfying.
Serves 4
In a wide heavy pot or clay dish, heat olive oil over medium heat. Sauté onions until golden and very soft, about 10 minutes. Add garlic and cook 2 more minutes.
Stir in crushed tomatoes, both paprikas, bay leaves, salt, and pepper. Simmer for 10 minutes until the sauce thickens slightly.
Season fish pieces with salt. Arrange them in a single layer over the sauce without stirring. Pour white wine and vinegar over the fish.
Bring to a simmer, reduce heat to low, cover, and cook for 25–30 minutes. Do NOT stir at any point — gently shake the pot if needed to prevent sticking.
While fish simmers, cook polenta according to package instructions in salted water until thick and creamy, about 20 minutes. Season generously with salt and a drizzle of olive oil.
Remove bay leaves. Scatter parsley over the stew. Serve immediately over polenta in wide bowls, with crusty bread to soak up the sauce.
The no-stirring rule is sacred — stirring breaks the fish and makes the stew murky.
Ugly fish like scorpionfish and sea robin make the richest, most gelatinous brodet.
A splash of vinegar at the end brightens the whole stew if it tastes flat.
Taste and adjust salt at the very end — flavors concentrate as liquids reduce, and a final pinch of flaky salt sharpens the whole dish.
Eel brodet (jegulja na brudet) is a classic Dalmatian variation with an intensely rich sauce.
Some cooks add a handful of mussels or clams in the last 5 minutes for extra seafood depth.
Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.
Spicier: add a finely chopped fresh chile or a teaspoon of crushed Aleppo/Urfa pepper to the aromatics for warm, layered heat instead of a single sharp hit.
Refrigerate for 1 day. Reheat very gently without boiling to keep fish intact.
Brodet (from Venetian 'brodeto') arrived in Dalmatia through centuries of Venetian rule over the Adriatic coast. Each Croatian coastal town and island has its own cherished version. The dish was born of necessity — fishermen cooked the day's unsold or broken catch in a single pot, and the result became one of Croatia's most iconic meals.
Fresh is strongly preferred for texture, but thawed fish works. Pat it very dry before adding to the pot to prevent watering down the stew.
Use one firm fish (monkfish) and add clams or shrimp for variety. The key is a mix of textures and flavors.
Yes — most of the components can be prepared up to a day in advance and refrigerated separately. Reheat gently and assemble just before serving so textures stay distinct.
Stay close to the role each ingredient plays: swap aromatics for similar ones (shallot for onion, lime for lemon), and keep the fat-acid-salt balance intact. Spice blends can usually be approximated with what's in the cupboard.
Per serving (420g / 14.8 oz) · 4 servings total
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