Recipe

Brudet

Dalmatian fish stew - mix of fish and seafood cooked in tomato, onion and white wine sauce. Adriatic tradition.

Brudet takes about 75 minutes and makes 4 servings. Each serving has 531 kcal.

Preparation
35 minutes
Cooking
40 minutes
Total time
75 minutes
Servings
4
Brudet - finished dish

Nutrition per serving

Calories
531 kcal
Protein
47.7 g
Carbohydrates
27.7 g
Fat
20.2 g

Ingredients

  • Fish fillets (scorpionfish, sole, cod)600 g
  • Seafood mix400 g
  • Red onion2 pcs
  • Garlic4 cloves
  • Peeled tomatoes400 g
  • White wine200 ml
  • Olive oil5 tbsp
  • Parsley15 g
  • Bay leaf2 pcs
  • Red pepper (peeled)1 pc
  • Salt1 pinch
  • Pepper1 pinch
  • Bread (for dipping)4 slices

Instructions

  1. 1

    Cut 600 g of fish into 4-5 cm chunks. From 400 g of seafood, leave the prawns in shell (or peel tails). Clean mussels and discard open ones. Slice squid into rings.

    Tip: Prawn shells add extra flavor to sauce - often left whole.

  2. 2

    Slice 2 onions into thin half-rings. Crush 4 cloves of garlic. Chop 400 g of tomatoes with juice. Dice 1 pepper.

  3. 3

    In wide pan or pot heat 5 tablespoons of olive oil. Add onion and sauté 6 minutes over medium heat until softened.

  4. 4

    Add garlic and sauté 1 minute. Add tomatoes, pepper and 2 bay leaves. Cook 5 minutes.

  5. 5

    Pour in 200 ml of white wine and let sit 3 minutes for alcohol to evaporate.

  6. 6

    Add fish pieces first - place them in sauce and baste gently. Salt. Cover and cook 8 minutes.

    Tip: Do not stir fish - just baste gently so it cooks evenly.

  7. 7

    Add squid and prawns. Cover and cook 4 minutes.

  8. 8

    Add mussels. Cover and cook 4-5 minutes until all shells open. Discard any that stay closed.

  9. 9

    Remove bay leaves. Season with a pinch of salt and a pinch of pepper. Sprinkle with 15 g of chopped parsley.

  10. 10

    Serve brudet hot in deep bowls with 4 slices of bread for dipping. Traditionally eaten with a spoon.

    Tip: Brudet is better the next day - flavors intensify overnight.

Cooking methods

On the stove

Wide heavy pan on medium for building the tomato and onion base. Reduce to medium-low when adding fish - gas gives quick flame reduction which is essential for delicate seafood that overcooks in seconds. Never stir the fish directly.

On induction

Level 6 for sautéing and building the sauce. Level 7–8 briefly for squid and prawns (high heat prevents rubbery texture). Reduce immediately to level 3–4 for fish - induction's fast response is a crucial advantage when cooking fish that overcooks within seconds.

Over an open fire

The traditional Adriatic method: fishermen cooked brudet in clay pots over hardwood. Use a clay pot or heavy cast iron over medium coals. The subtle wood smoke complements the tomato-wine broth beautifully. Avoid strong direct flames - steady gentle heat is the key to tender seafood.

Recipe questions

How long does this recipe take?
Plan for about 75 minutes from start to finish.
How many servings does this recipe make?
This recipe makes 4 servings.
Can I cook this recipe on induction?
Yes. Level 6 for sautéing and building the sauce. Level 7–8 briefly for squid and prawns (high heat prevents rubbery texture). Reduce immediately to level 3–4 for fish - induction's fast response is a crucial advantage when cooking fish that overcooks within seconds.
Can I cook this recipe over an open fire?
Yes. The traditional Adriatic method: fishermen cooked brudet in clay pots over hardwood. Use a clay pot or heavy cast iron over medium coals. The subtle wood smoke complements the tomato-wine broth beautifully. Avoid strong direct flames - steady gentle heat is the key to tender seafood.

In the app

Cooking the way it should feel

One step on screen, a timer that keeps going, and clear progress until the dish is done.

Step-by-step cooking screen in the First Bite app

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