Gregada is a Croatian fish dish from the island of Hvar and one of the oldest ways to prepare fish in Dalmatia; at Restaurant Kadena in Split the gregada is a fish stew served for two.

Wikipedia says gregada is a Croatian dish from the island of Hvar, that its origins most likely lie in Illyrian culinary traditions, and that it is one of the oldest ways to prepare fish in Dalmatia. The Michelin Guide entry for Restaurant Kadena in Split points to the gregada, a fish stew, as a dish for two to order.

Where to eat Gregada in Split

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

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Make it at home

Serves 450 minEasy

Ingredients

  • 1.2kg firm white Adriatic fish (grouper, monkfish or pandora), cleaned and cut into 6cm chunks
  • 1kg waxy potatoes, peeled and sliced 5mm thick
  • 1 medium onion, thinly sliced
  • 6 garlic cloves, sliced
  • 150ml extra virgin olive oil, plus more to finish
  • 300ml dry white wine (Pošip or Vugava)
  • 200ml water
  • 2 bay leaves
  • 1 small bunch flat-leaf parsley, chopped
  • 1 lemon, juiced
  • Salt and freshly ground black pepper
  • Crusty country bread, to serve

Method

  1. Choose a wide shallow heavy pot. Pour in 4 tbsp of the olive oil and scatter the sliced onion across the base.
  2. Layer half the potato slices over the onion, slightly overlapping. Season with salt and pepper.
  3. Scatter half the garlic and half the parsley over the potatoes.
  4. Salt the fish chunks and arrange in a single layer over the potatoes.
  5. Top with the remaining potatoes, garlic and parsley. Tuck in the bay leaves.
  6. Drizzle with the rest of the olive oil. Pour in the wine and water; the liquid should come halfway up the potatoes.
  7. Cover and bring to a bare simmer over medium heat. Reduce to low and cook 25 to 35 minutes, shaking the pot side to side every 10 minutes. Never stir.
  8. The dish is done when the potatoes pierce easily and the fish flakes at a touch.
  9. Off the heat, squeeze in the lemon juice and shake to combine.
  10. Spoon into shallow bowls, finish with a glug of olive oil and fresh parsley. Mop up with bread.

Editor tip. Shake the pot rather than stirring, so the fish stays whole, and use firm-fleshed fish; salmon and cod fall apart.

Common allergens: Fish.