Latest revision as of 01:50, 17 February 2025

A traditional Croatian fish stew

Brudet (also known as brodet) is a traditional Croatian fish stew, commonly prepared along the Adriatic coast. It is a popular dish in Dalmatia, Istria, and other coastal regions, known for its rich flavors and use of various types of fish and seafood.

Preparation[edit]

Brudet is typically made by simmering a variety of fish and seafood in a tomato-based sauce. The choice of fish can vary, but it often includes grouper, scorpionfish, and conger eel. Other seafood such as squid, mussels, and shrimp may also be added.

The base of the stew is made with onion, garlic, and tomato, often with the addition of white wine, vinegar, and olive oil. Bay leaf, parsley, and pepper are commonly used to season the dish. The stew is cooked slowly to allow the flavors to meld together.

Serving[edit]

Brudet is traditionally served with polenta, which helps to soak up the flavorful sauce. It can also be accompanied by bread or pasta. The dish is often enjoyed as a main course, especially during festive occasions and family gatherings.

Regional Variations[edit]

While the basic concept of Brudet remains the same, there are several regional variations:

In Istria, the dish may include vinegar and capers, giving it a slightly tangy flavor.
In Dalmatia, the use of red wine instead of white wine is common, adding depth to the sauce.
Some versions may include potatoes or peppers for added texture and flavor.

Cultural Significance[edit]

Brudet is more than just a dish; it is a reflection of the coastal lifestyle and the abundance of the Adriatic Sea. It is a staple in many households and is often associated with family traditions and local festivals.

Related pages[edit]

Brudet[edit]

A traditional dish of fish stew known as Brudet.
A variation of fish stew called Brodetto alla Vastese.

@@ Line 1: / Line 1: @@
-'''Brudet''' is a traditional [[Croatian cuisine|Croatian]] fish stew, particularly popular in the coastal regions of [[Dalmatia]], [[Istria]], and the [[Kvarner Gulf]]. It is also found in the cuisines of other [[Adriatic Sea|Adriatic]] countries, such as [[Italy]] and [[Montenegro]], where it is known by different names.
+{{short description|A traditional Croatian fish stew}}
+{{Use dmy dates|date=October 2023}}
-== History ==
+[[File:Brodetto alla vastese.jpg|thumb|right|A serving of Brudet]]
-The origins of Brudet are believed to date back to the ancient times when fishermen along the Adriatic coast needed a simple yet nutritious dish to prepare with their catch. Over the centuries, the recipe has evolved and regional variations have developed, but the basic principles of cooking Brudet have remained the same.
+'''Brudet''' (also known as '''brodet''') is a traditional [[Croatian cuisine|Croatian]] fish stew, commonly prepared along the [[Adriatic Sea|Adriatic coast]]. It is a popular dish in [[Dalmatia]], [[Istria]], and other coastal regions, known for its rich flavors and use of various types of fish and seafood.
-== Preparation ==
+==Preparation==
+Brudet is typically made by simmering a variety of fish and seafood in a tomato-based sauce. The choice of fish can vary, but it often includes [[grouper]], [[scorpionfish]], and [[conger eel]]. Other seafood such as [[squid]], [[mussels]], and [[shrimp]] may also be added.
-Brudet is typically made with a variety of fish and shellfish, such as [[mackerel]], [[grouper]], [[scorpionfish]], and [[mussels]]. The seafood is simmered with onions, garlic, tomatoes, and a generous amount of wine, usually white. Some versions also include potatoes, peppers, or other vegetables. The stew is traditionally served with [[polenta]] or bread to soak up the flavorful broth.
+The base of the stew is made with [[onion]], [[garlic]], and [[tomato]], often with the addition of [[white wine]], [[vinegar]], and [[olive oil]]. [[Bay leaf]], [[parsley]], and [[pepper]] are commonly used to season the dish. The stew is cooked slowly to allow the flavors to meld together.
-== Variations ==
+==Serving==
+Brudet is traditionally served with [[polenta]], which helps to soak up the flavorful sauce. It can also be accompanied by [[bread]] or [[pasta]]. The dish is often enjoyed as a main course, especially during festive occasions and family gatherings.
-While the basic recipe for Brudet is quite simple, there are many regional variations. For example, in some parts of Dalmatia, it is common to add a splash of vinegar or a squeeze of lemon juice to the stew for a tangy twist. In Istria, Brudet is often made with a mix of fish and shellfish, while in the Kvarner Gulf, it is typically made with a single type of fish.
+==Regional Variations==
+While the basic concept of Brudet remains the same, there are several regional variations:
-== Cultural Significance ==
+* In [[Istria]], the dish may include [[vinegar]] and [[capers]], giving it a slightly tangy flavor.
+* In [[Dalmatia]], the use of [[red wine]] instead of white wine is common, adding depth to the sauce.
+* Some versions may include [[potatoes]] or [[peppers]] for added texture and flavor.
-Brudet is more than just a dish in Croatian cuisine; it is a symbol of the country's maritime heritage and a testament to the resourcefulness of its fishermen. It is often prepared for special occasions and family gatherings, and is a staple dish at many seafood restaurants along the Adriatic coast.
+==Cultural Significance==
+Brudet is more than just a dish; it is a reflection of the coastal lifestyle and the abundance of the [[Adriatic Sea]]. It is a staple in many households and is often associated with family traditions and local festivals.
-== See Also ==
+==Related pages==
 * [[Croatian cuisine]]
 * [[Dalmatian cuisine]]
 * [[Istrian cuisine]]
-* [[Adriatic Sea]]
+* [[Fish stew]]
 [[Category:Croatian cuisine]]
 [[Category:Fish dishes]]
 [[Category:Stews]]
-{{Croatian cuisine}}
-{{Fish-stub}}
+= Brudet =
-{{food-stub}}
+<gallery>
+File:Brodet.JPG|A traditional dish of fish stew known as Brudet.
+File:Brodetto_alla_vastese.jpg|A variation of fish stew called Brodetto alla Vastese.
+</gallery>

Brudet: Difference between revisions