Brodetto (brudet, bruje, brodet) is a common Dalmatian fish meal. Although the meal is in its name linked to the Italian bread soup (pane in brodo), here brodetto has a completely different meaning and refined taste. A rough description of the meal would be: fish soup prepared as stew on onion, vinegar, wine and olive oil.
1.2 kg (2,6 lb) mixed fish
3-4 mid-size shrimps
600 g (21 oz) onion
6 cloves garlic
1 sprig parsley
150 ml (5 fl oz) sunflower oil
50 g (1.75 oz) tomato concentrate
200 ml (6.8 fl oz) white wine
50 ml (1.7 fl oz) wine vinegar
50 ml (1.7 fl oz) water
2 bay leaves
100 ml (3.4 fl oz) olive oil
Clean the fish and cut the fish in larger pieces.
Chop the onion, garlic and parsley thinly. Warm up the sunflower oil in deep and wide pot, sauté the onion for about 10 minutes or until it gets a yellowish colour.
Mix the tomato concentrate with wine, vinegar and water and pour over the onion. Add chopped garlic and parsley, bay leaves, salt and pepper. When it boils, cook on slow fire in a semi-covered pot until the onion dissolves. Occasionally add small amount of water.
Add the fish and shrimps to the onion and cook for about 10-15 minutes. From time to time shake the pot. Remove the brodetto from the fire. Add salt and pepper as needed and stir in the olive oil.
Serve the brodetto with polenta.