Authentic Croatian Fish Stew Brodet Recipe
As a seafood lover and Mediterranean food enthusiast, I’m excited to share my go-to Croatian Fish Stew (Brodet) recipe. This rustic dish is full of bold, comforting flavors and captures the essence of Adriatic coastal cooking. Just don’t forget the crusty bread—it’s the perfect companion for soaking up every last drop.
Fish stew recipe lovers, this one’s for you. Inspired by the rustic charm of the Mediterranean coast, this Croatian-style brodet blends fresh fish, tomatoes, olive oil, and a splash of white wine into a comforting, slow-simmered dish.
It’s cozy, rich in flavor, and perfect for those who love soulful meals made with simple, honest ingredients. Just a little effort, and your kitchen will feel like a seaside escape.
Fish Stew Recipe’s Ingredients
- Olive Oil: Provides a rich, fruity base and contributes to the overall Mediterranean flavor of the stew.
- Garlic: Adds a savory, aromatic essence and complements the seafood beautifully.
- I Parsley: Brings freshness and a mild herbaceous note that balances the dish.
- Lemon Zest and Juice: Offers a zesty, bright, citrusy flavor that enhances the seafood and adds a refreshing kick.
- Fish Fillets (Cod or Sea Bass): Provide a delicate, flaky texture with a mild, sweet taste.
- Shrimp: Introduce a sweet, oceanic flavor and tender bite.
- Shallots: Contribute a subtle, sweet, and slightly onion-like flavor.
- Fennel: Adds a hint of anise-like sweetness and a crisp texture.
- Tomato Paste: Provides a rich, concentrated tomato flavor that forms the stew’s base.
- Tomatoes: Bring a fresh, slightly tangy taste and juicy texture.
- Bay Leaves: Infuse a subtle earthy aroma and taste.
- Dried Chili Flakes: Provide heat and enhance the overall complexity.
- White Wine: Imparts acidity, depth, and a slightly fruity undertone.
- Shrimp Stock: Provides a rich seafood essence and enhances the flavor.
- Mussels and Clams: Bring briny, oceanic notes and textural contrast to the stew.
Croatian Fish Stew vs. Cioppino
At first glance, Croatian fish stew—known as brodet—and Cioppino might look alike. Both are hearty seafood stews built around the catch of the day. But their origins, ingredients, and flavors tell two different stories.
Cioppino was born in 1930s San Francisco, where Italian immigrants created a stew from whatever seafood was fresh—crab, lobster, squid, or fish. The name comes from “chip in,” referring to everyone contributing ingredients. Today, Cioppino remains flexible, often reflecting regional specialties—like lobster in Maine’s version.
Croatian brodet, on the other hand, stays rooted in its Adriatic heritage. It typically features white fish such as cod, sea bass (as in this recipe), or rockfish. The broth is tomato-based and lightened with olive oil and white wine, while Cioppino often leans richer with red wine and deeper, spiced flavors.
What Is the Best Fish to Use in Fish Stew?
Traditional Croatian brodets call for white fish, and in this recipe, cod or sea bass are excellent choices—they’re easy to find, cook beautifully, and soak up flavor effortlessly.
One of the best things about this fish stew is its versatility. You can easily swap in your favorite white fish, such as rockfish, haddock, or snapper. This dish is meant to be adaptable, so don’t be afraid to make it your own.
How to Make Shrimp Stock for Fish Stew
Using fresh seafood is key to a flavorful fish stew—but one of the best-kept secrets? Homemade shrimp stock. If you’re cooking with shell-on shrimp, don’t toss the shells! They’re packed with flavor and make the perfect base for your stew.
To make shrimp stock:
Combine the shrimp shells in a pot with 3 cups of water, lemon peels, a few peppercorns, 1 teaspoon of paprika, and 1 bay leaf. Bring it to a boil, then reduce the heat and simmer for 20 minutes. Strain and set aside—your broth will be rich, aromatic, and perfect for elevating your stew.
No shrimp shells? You can use fish scraps instead! Substitute with fish heads, bones, or trimmings, and follow the same method for a flavorful homemade fish stock.
Either way, using a seafood-based stock will give your fish stew recipe a deep, savory foundation that truly makes a difference.
What to Serve with Fish Stew
Fish stew pairs wonderfully with a variety of sides. In Croatia, brodet is traditionally served with creamy polenta, perfectly balancing the stew’s zesty and savory flavors. Another excellent option is crusty garlic bread or toasted slices for dipping and soaking up the flavorful broth. Either way, your meal will be as satisfying as it is delicious!
Preparation
Make the Garlic-Herb Sauce
Blend until a thick, vibrant sauce forms.
Transfer half of the sauce to a small bowl and set aside for finishing the stew later.
Marinate the Fish
Mix well to coat the fish evenly.
Cover and refrigerate for 45–60 minutes to let the flavors soak in.
Build the Flavor Base
Add the chopped shallots and fennel, and sauté for about 5 minutes until softened.
Stir in the minced garlic, tomato paste, and fresh diced tomatoes.
Add the dried chili peppers, bay leaves, black pepper, salt, and a pinch of sugar.
Cook for another 2 minutes, stirring well to blend all the flavors.
Add the Wine, Fish, and Stock
Gently add the marinated fish pieces, arranging them in a single layer on the bottom of the pot.
Add 3 cups of shrimp stock, bring back to a boil, and cook for 5 minutes.
Stir in a splash of vinegar to brighten the flavors.
Finish with Shrimp
Do not stir—this helps keep the fish pieces intact.
Let the stew simmer gently for 5 minutes until the shrimp are just cooked through.
Add Mussels and Clams
Cover and cook for about 5 minutes, or until all the shells have opened.
Discard any that remain closed.
Serve and Enjoy

Pair with a glass of crisp white wine and enjoy a true taste of the Mediterranean coast.
Ingredients:
¾ cup virgin olive (½ cup separate and 2 extra tablespoons) | |
6 garlic cloves (3 whole ones and 3 minced) | |
½ bunch Italian parsley leaves (about 1 cup) | |
1 lemon zest + 4 tablespoons fresh lemon juice | |
1½ lbs. fish filets like cod or sea bass (cut into small 2 inches cubes) | |
1 lb. shrimp (peeled, washed, and pat dry) | |
3 small shallots (chopped) | |
1 fennel (chopped) | |
2 tablespoons tomato paste | |
2 medium tomatoes (chopped) | |
3 bay leaves | |
½ teaspoon dried chili flakes | |
1 teaspoon sugar | |
½ teaspoon black pepper | |
1 teaspoon salt | |
1 cup white wine | |
3 cups shrimp stock ( or fish stock) | |
1 tablespoon white vinegar | |
1 lb. mussels | |
1 lb. clam |
Preparation
In a food processor, combine 3 whole garlic cloves, fresh parsley, lemon zest, ½ cup olive oil, and lemon juice. Blend until a thick, vibrant sauce forms. Transfer half of the sauce to a small bowl and set aside for finishing the stew later.
In the small bowl with the parsley-garlic puree, add the fish pieces and shrimp stock. Mix well to coat the fish evenly. Cover and refrigerate for 45–60 minutes to let the flavors soak in.
Heat 2 tablespoons of olive oil in a deep Dutch oven over medium-high heat. Add the chopped shallots and fennel, and sauté for about 5 minutes until softened. Stir in the minced garlic, tomato paste, and fresh diced tomatoes. Add the dried chili peppers, bay leaves, black pepper, salt, and a pinch of sugar. Cook for another 2 minutes, stirring well to blend all the flavors.
Pour in 1 cup of white wine and bring the mixture to a boil. Gently add the marinated fish pieces, arranging them in a single layer on the bottom of the pot. Add 3 cups of shrimp stock, bring back to a boil, and cook for 5 minutes. Stir in a splash of vinegar to brighten the flavors.
Carefully add the marinated shrimp to the pot, placing them over the fish. Do not stir—this helps keep the fish pieces intact. Let the stew simmer gently for 5 minutes until the shrimp are just cooked through.
Gently add the mussels and clams to the pot, lightly shaking the pan to nestle them into the broth. Cover and cook for about 5 minutes, or until all the shells have opened. Discard any that remain closed.
Ladle the stew into bowls and drizzle with the reserved parsley-garlic puree. Serve with plenty of crusty bread for soaking up the flavorful broth, and garnish with lemon wedges on the side. Pair with a glass of crisp white wine and enjoy a true taste of the Mediterranean coast.
Recipe Tips & Suggestions
How To Store And Reheat Fish Stew?
Rana’s Notes!
Nutrition Information
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