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
I absolutely love Brudet and make it all the time. It’s one of those meals that tastes like you spent all day cooking, but it’s actually really simple. It also makes a big pot, so it’s perfect when you’re feeding a crowd—or when you want plenty of leftovers!
Brudet is a traditional Croatian seafood stew that dates back to the 16th century on the island of Brač. It combines fish, seafood and vegetables in a rich tomato-based sauce. We usually eat it over pasta, but it’s also delicious served as a stew with plenty of crusty bread for soaking up every last bit of sauce.
One of the things I love most about Brudet is that there really isn’t one “correct” recipe. Every region—and probably every family—makes it differently. Brudet from Brač usually contains onions, while the Dubrovnik version traditionally doesn’t. That means you can make it with what you have and adjust it to suit your family.
What Kind of Seafood Can You Use in Brudet?
Pretty much anything! I use whatever fish and seafood I can get my hands on. Firm white fish, shrimp, mussels, clams, calamari or a mixture all work well. It’s also a great way to use smaller pieces and leftovers that might otherwise go to waste.
That’s actually how Brudet became so popular. Fishermen, sailors and farming families made it with whatever seafood was available, simmering all those leftover pieces in tomato sauce to create a filling meal. It was considered working-class food, but honestly, it tastes good enough for a fancy dinner.
Brudet is also traditionally eaten on Fridays, but I’ll happily make a pot any day of the week!
Find more easy seafood recipes:
- Super Simple Shrimp Seafood Boil for One
- The Best Shrimp Creole
- Sausage, Shrimp, and Cabbage **KETO**
- Cast Iron Seared Ahi Tuna
- Courtbouillon
Croatian Seafood Stew AKA Brudet
Equipment
Ingredients
- 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 tsp fresh thyme
- 1/2 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
Instructions
- 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!
Nutrition
