Brodet - Fish Stew (Brodette)

1,20 kg fish (mixture of eel, grouper, mackerel, sardine, squid, cuttlefish )
1 dl olive oil
30 dag onion
2 dag garlic
4 dl white wine or vinegar
parsley, laurel, pepper
tomato paste or fresh tomatoes

Brodet is a general name for a fish stew on the Croatian coast. It is generally made from various types of fish (eel, grouper, mackerel, sardine, squid, and cuttlefish). While cooking, never stir the Brodet, but rather pour from one pan to another several times, so have two panes ready before starting.

Take the fish mixture, cleaned and washed, and cut all into pieces. Take 15 dag of onions, cut them into tiny squares and fry in olive oil. Olive oil can sometimes have specific smell when simmering, that is normal and nothing to be alarmed about. When the onion is golden, add salt, white wine and tomatoes (or paste) and let it boil. Add the fish, and after a few minutes add the rest of the onions cut into rings and garlic cloves. Add more water so the fish can simmer and add one leaf of laurel. We let the Brodet simmer for about 30-40 minutes. When done sprinkle with finely chopped parsley and pepper by the taste.

Brodet is best served with corn meal, potato, rice, spaghetti, spinach, etc