Croatian Slavonian Fish Stew ï½fiï½ï½ Recipes

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CROATIAN BRODET RECIPE (FISH STEW)



Croatian Brodet Recipe (Fish Stew) image

Here is an easy-to-make Croatian brodet recipe. I always loved my mums, and now I show you how I make my own.

Provided by Chasing the Donkey

Categories     Croatian Recipes In English

Number Of Ingredients 11

1.5 kg fish. We always enjoy scorpion fish, ccean perch, conger eel, reef and rockfish species the best (3lbs 5oz). Just take what you can get that is fresh from your fishmonger
50 ml extra virgin olive oil (1/4 cup)
4 tablespoons white vinegar (more if you like)
Six garlic cloves, sliced
½ bunch flat-leaf parsley, chopped
3 large onions, finely chopped
½ cup finely chopped tomatoes (more if you like)
Salt & pepper
600 ml water to cover fish (2 1/2 cups)
12 mussels, cleaned and debearded
6 scampi

Steps:

  • Get yourself a large heavy-based saucepan, heat the oil and fry the garlic and onion on a low to medium heat for a couple of minutes
  • Add the tomatoes and a little water and cook for around 10 minutes
  • Season the fish with salt and then add it to the saucepan and mix the fish with the garlic, onion and tomatoes
  • Add water so that it covers the fish
  • Pour in the vinegar and pepper and simmer. You want the stew just simmering
  • Allow the fish to cook for 20 minutes giving the saucepan the occasional shake. DO NOT stir as you will break the fish
  • Check the seasoning. Add more salt and pepper if required
  • It's now time to put your scampi into the saucepan - throw them in one-by-one
  • After five mins, check on the progress of your fish. It should be close to being done - however, this will vary depending on the type and size of the fish. Leave the fish for as long as it needs to be cooked through
  • Approx five minutes before this fish is cooked, toss in your mussels and parsley
  • Serve the brodet with creamy polenta and garnish with some parsley

CROATIAN SLAVONIAN FISH STEW (�FI��)



Croatian Slavonian Fish Stew (�fi��) image

This is typical Slavonian meal. Use only freshwater fish. It is important to mix various fish, and it is important to put a lot of hot paprika in it. These is one of the ways of making Fish paprikash, and believe me there are almost 1 million ways or, better, all adult Slovenians have their own way of making �Fish�, as they call it.

Provided by nitko

Categories     Stew

Time 1h20m

Yield 8 portions, 8 serving(s)

Number Of Ingredients 11

1500 g carp
1000 g catfish
1000 g pike
50 g lard (or oil but not olive oil)
1000 g onions
500 g tomato puree (passata or Italian-style sieved tomatoes)
50 g red paprika
30 g red paprika (hot or 5 chili peppers)
500 g potatoes, peeled and cubed
2 tablespoons vinegar
20 g salt

Steps:

  • In Croatia, fish paprikash was historically cooked in large bronze pot over open fire. Nowadays, you need a large stockpot.
  • Slice onion and sauté it in lard until translucent.
  • Add all peppers (hot and sweet), 5 liters of water, fish cut in 250 g pieces, vinegar, sliced potatoes (in cubes) and salt.
  • Cook peppers about 25 minutes; add tomato sauce and continue to cook another 20 minutes (45 minutes total).
  • Taste and add salt if necessary.
  • Do not stir, just shake the pot or the fish will disintegrate.
  • Do not add paprika after boiling.
  • Do not try to cool yourself with water if it is too hot when you eat it, it will be worse. You have to drink wine with it.

Nutrition Facts : Calories 617.2, Fat 27.8, SaturatedFat 7, Cholesterol 188.4, Sodium 1155.5, Carbohydrate 34.7, Fiber 8.1, Sugar 9.9, Protein 57.8

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