Dalmatian brudet — the traditional Croatian fish dish in tomato sauce

Brudet is one of the most beloved dishes of Croatia’s Dalmatian coast — a simple fishermen’s dish that turns into a feast of flavours thanks to its rich sauce of tomatoes, garlic and olive oil. The secret lies in slow cooking and in the golden rule: the fish is never stirred with a spoon; the pot is only gently shaken, so the pieces do not fall apart.

Ingredients (for 4 people)

• 1 kg fresh sea fish (sea bass, gilthead bream or white fish), cleaned and cut into pieces
• 800 g tinned tomatoes (or ripe fresh tomatoes, peeled), crushed
• 1 large onion, finely chopped
• 4 garlic cloves, lightly crushed
• 100 ml extra virgin olive oil
• 100 ml dry white wine
• 1 teaspoon tomato concentrate
• 2 bay leaves
• 1 teaspoon dried oregano
• Fresh parsley, chopped
• Salt and black pepper to taste

Preparation steps

1. In a wide, heavy-bottomed pot, heat the olive oil and fry the chopped onion over medium heat until softened and lightly golden.
2. Add the garlic cloves and the tomato concentrate; fry for about 1 minute, stirring.
3. Pour in the white wine and let it evaporate for 2 minutes, stirring gently.
4. Add the crushed tomatoes, bay leaves, oregano, salt and pepper. Lower the heat and let the sauce simmer slowly for 15 minutes, with the lid half open.
5. Arrange the pieces of fish carefully on top of the sauce, cover the pot and cook for 15–20 minutes over low heat. Do NOT stir with a spoon — gently shake the pot from time to time so the sauce does not stick.
6. When the fish is tender and the sauce has thickened, remove from the heat. Serve hot, sprinkled with fresh parsley and a drizzle of olive oil, traditionally with warm polenta or toasted bread.

Time: Preparation 20 minutes | Cooking 35 minutes | Total about 55 minutes

Servings: 4