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Croatian brodet is an authentic fish stew combining many ocean flavors into one dish. It’s fresh and savory and will leave you wanting another bowl! It’s perfect for anyone who loves a seafood medley.
Type of Cuisine:
Mediterranean
Prep Time: 30 minutes.
Cook Time: 30 minutes
How Many Servings?
6 servings
Ingredients:
1X
2X
3X
Adjust Servings
| 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
1
Make the Garlic-Herb Sauce
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 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.
2
Marinate the Fish
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.
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.
3
Build the Flavor Base
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.
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.
4
Add the Wine, Fish, and Stock
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.
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.
5
Finish with Shrimp
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.
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.
6
Add Mussels and Clams
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.
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.
7
Serve and Enjoy
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.
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?
You can store fish stew in an air-tight container in the refrigerator, but its shelf life is short. It will last about three to four days in the fridge. You can also save it in the freezer for up to three months. Label it with the date so you know when it expires.
Rana’s Notes!
If you're using shrimp with the shells on, don't throw them away! Instead, use them to make a delicious and easy shrimp stock. Mix the shrimp shells in a pot with three cups of water, some lemon peels, a few peppercorns, a teaspoon of paprika, and one bay leaf. Bring the mixture to a boil and let it simmer for 20 minutes. Then, strain the stock and keep it on the side to use later in the recipe. Adding homemade shrimp stock will take your fish stew to the next level and