Dish

Neretvanski brudet

Neretva stew

Neretvanski brudet is made with a variety of fish, including eel, carp, and catfish, as well as onions, garlic, tomatoes, and other vegetables. The stew is seasoned with salt, pepper, and a variety of herbs and spices, including bay leaves and rosemary. The dish is typically served with polenta or crusty bread.

European cuisine› Mediterranean cuisine› Balkan cuisine› Croatian cuisine

Stew

Origins and history

Neretvanski brudet has been a staple of Croatian cuisine for centuries. It was originally a dish that was prepared by fishermen who would cook it over an open fire while out at sea. Today, it is a popular dish that is enjoyed by people all over Croatia.

Dietary considerations

Gluten-free, dairy-free

Variations

There are many variations of Neretvanski brudet, with some recipes calling for different types of fish or vegetables. Some recipes also call for the addition of wine or other spirits.

Presentation and garnishing

Neretvanski brudet is typically served in a large pot or bowl, with the fish and vegetables arranged in a colorful and appetizing manner. The dish is often garnished with fresh herbs, such as parsley or cilantro.

Tips & Tricks

To achieve the best flavor, it is important to use fresh, high-quality fish and to cook the stew slowly over a low heat. This will allow the flavors to meld together and create a rich and savory dish.