Brudet is a fish stew from the Croatian regions of Dalmatia, Kvarner and Istria: several kinds of fish stewed with spices, vegetables and red or white wine, usually served with polenta or toasted bread.

Wikipedia describes brudet, also spelled brodet, as a signature dish of the Italian Adriatic coast too, and says its style, ingredients and flavour vary with the cook; some versions use vinegar as well as wine. Konoba Korta in Diocletian's Palace names brudet, with peka and black risotto, among the dishes its kitchen is known for on its own site.

Where to eat Brudet in Split

1 editor pick for Brudet in Split, ranked by editorial score. All Split signature dishes · Brudet across every city.

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Make it at home

Serves 41 hr 15 minIntermediate

Ingredients

  • 1.2kg mixed small Adriatic fish (scorpionfish, gurnard, mullet), cleaned and cut into 6cm chunks
  • 150ml extra virgin olive oil
  • 3 onions, finely chopped
  • 6 garlic cloves, finely chopped
  • 400g ripe tomatoes, chopped (or one tin)
  • 200ml red wine
  • 2 tablespoons red wine vinegar
  • 1 bay leaf, 1 sprig rosemary, flat-leaf parsley
  • Sea salt, black pepper
  • Polenta to serve (200g, simmered with salt and butter)

Method

  1. Season fish with salt. Heat olive oil in a wide heavy pan; soften onions until pale gold.
  2. Add garlic; cook 1 minute. Add tomato; cook to a chunky paste, 8 to 10 minutes.
  3. Add wine and vinegar; bubble for 2 minutes. Slip fish in a single layer; tuck in bay and rosemary.
  4. Add water to half-cover the fish. Simmer 25 to 35 minutes, never stirring (shake the pan instead).
  5. Adjust salt; scatter parsley. Serve over hot polenta with the cooking sauce spooned over.

Editor tip. Shake the pan rather than stirring, so the fish stays in whole pieces.

Common allergens: Fish, Shellfish.