Craving some delicious Croatian seafood stew? This hearty stew is easy to make, so it’s perfect for busy weeknights or feeding a large crowd.
Brudet – Croation Seafood Stew
What makes Brudet such a beloved dish? Not only is it simple and full of flavor, but it also makes plenty of food for a crowd – so it’s the perfect party food. And don’t forget that it’s traditionally eaten on Fridays. So why not give it a try today and let your taste buds take a trip back in time?
Brudet is a traditional recipe that originated in the 16th century on the island of Brac. It’s made with a combination of fish, seafood, and vegetables cooked in a tomato-based stew. Brudet is usually served over pasta, but it can also be enjoyed as a soup or a dip for crusty bread. Perfect for a fancy meal or an easy dinner!
Brudet varies from place to place so there are very few ‘strict’ ingredients such Brac island brudet has onions while Dubrovnik brudet doesn’t. Because of this the recipe for Brudet varies depending on the area, so no two dishes are exactly the same.
What kind of seafood can you use in Brudet?
Brudet is basically any combination of fish, seafood and vegetables cooked in tomato based stew. Brudet is also a good way to use every piece of fish and seafood you can get your hands on, so it’s the perfect dish for all those leftovers that usually go to waste.
Brudet became really popular among fishermen, farmers and land owners – people who were accustomed to using every single bit of available food they had. To this day Brudet is considered a “working man’s” meal because of its’ origin by sailors and farmers/landowners when leftover bits and pieces of fish would be cooked in tomato based stew.
Find more easy seafood recipes:
- Super Simple Shrimp Seafood Boil for One
- The Best Shrimp Creole
- Southern Blue Crab Claws
- Cast Iron Seared Ahi Tuna
Croatian Seafood Stew AKA Brudet
- 2 pounds mixed fish and seafood White firm fish, baby scallops, clams, shrimps, mussels, calamari
- 3 tablespoons olive oil
- 1 can 28 ounces diced tomatoes
- 3-4 garlic cloves minced
- 1 teaspoon fresh thyme
- ½ cup dry white wine – or seafood broth
- 1 tablespoon fresh parsley more to sprinkle on the end
- black pepper
- sea salt
- Pinch saffron threads 15-20 treads
- Clean and wash the fish and seafood. white fish should be cut into a one-inch piece.
- Heat olive oil, add garlic, basil, parsley and saffron. Cook for 30 seconds.
- When you can smell the garlic, add wine and let cook for 2-3 minutes.
- Add diced tomatoes, salt and pepper. Let cook for 10 min.
- In the tomato stew add the fish and shrimp. Cook for 3 minutes.
- Add the rest of the seafood and cook another few minutes.
- Remove from heat. Serve with bread!