Ne gasi ekran dok kuham
Brudet (fish stew) is one of the most famous dishes of traditional Dalmatian cuisine. There are as many recipes for a great fish stew as there are chefs. Everyone has their own trick or secret which makes them believe their own recipe is the best.
However, one thing is certain: you must use good-quality fresh fish to prepare the stew. Cromaris large sea bass is ideal for preparing the stew as it can be cut into large, filling pieces that will look wonderful both while cooking in the pot or when served on a plate.
Finely chop the onion and sauté it in olive oil in a deep pot. Add ground pepper and sauté for at least 20-30 minutes, or longer, over low heat. The onion will first soften and let out all the juices. Then it will soak them back in along with the oil, and finally release the reduced juices again into the pot. The onion may at times look like it’s on the verge of burning, but you don’t have to worry about that, though you do need to be careful that this doesn’t actually happen due to too high a temperature. The onion needs to be stirred regularly.
When the onion is done, add all the other ingredients to the pot, except the sea bass, and continue to cook the stew, occasionally adding water as needed. Add sugar to balance the acidity of the chopped tomatoes. One tablespoon should be enough for a large pot of stew. You can also gradually build up the spiciness and saltiness of the stew to your own taste during cooking.
Cook the stew for a minimum of 30 minutes without the fish, then in the last 15 minutes, add the prepared and sliced pieces of sea bass. The stew should not be stirred once you add the fish so that the pieces of fish do not fall apart. If you want to stir the stew, take the pot by its handles and gently rotate it. Serve the stew with the cooked polenta. Bon appétit!
