Recipe from Croatian island Hvar. There are many ways of making "brodet", this comes from village Vrboska on Hvar. It is better if you use several kinds of fish.
- 1000 g fish (better vatious fish,cod-fish, sea-bass and similar, or crabs, shrimps etc.)
- 4 tablespoons olive oil
- 3 large onions, finely minced
- 3 garlic cloves, finely minced
- 1 bay leaf
- 5 g raisins
- 1 teaspoon vinegar
- 500 g tomatoes (strained or 3-4 whole fresh tomatoes, very finely minced)
- 1 teaspoon salt (to taste)
- 1 teaspoon black peppercorns (or just to taste)
- 1 tablespoon fresh parsley leaves (minced)
- 1 tablespoon sugar (to taste)
- For this meal you have to have large round pot with low rim.
- Put olive oil in a pot and sauté the onion until it is soft.
- Put fish in (if it is too big cut it in portions), fry very shortly. Add vinegar and cook gently for 2 more minutes.
- Add garlic and bay leaf. DO NOT STIR with any kind of ladle, just shake the whole pot (if you have wooden flat ladle, you may move fish a bit).
- Add tomato, salt, pepper, raisins and water to cover fish.
- Cook open for 50-60 minute on not too strong fire.
- Add water if evaporates too quickly.
- Try it: if it's too sour, add sugar.
- At the end add parsley leaves and some more olive oil.
- Serve with hard corn mush (polenta, as we say).
This is delicious! Who would of thought of using raisins in a fish dish? But, wow, it works great in adding that certain sweetness much like picadello. This recipe's taste is exotic in a sense that it reminds me of all the beautiful places waiting for me to discover with a touch of Turkey, Sicily.and Middle East with Eastern Europe coming in with parsley. I wish I had a whole fish but didn't and used yellow tail filets. Yellow tail or buri has a strong taste much like mackerel and it worked really well here. I would like to try a whole snapper next time. Thank you so much for posting this superb recipe nitko.