Neretvanski Brudet - Croatian Seafood Stew

Ingredients

• 2 lbs (900g) mixed fish fillets (grouper, monkfish, or mullet) 2 lbs (900g) mixed fish fillets (grouper, monkfish, or mullet)
• 1 lb (450g) mussels, cleaned and debearded 1 lb (450g) mussels, cleaned and debearded
• 1 lb (450g) shrimp, peeled and deveined 1 lb (450g) shrimp, peeled and deveined
• 2 tbsp olive oil 2 tbsp olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 4 garlic cloves, minced 4 garlic cloves, minced
• 2 cups (480ml) crushed tomatoes 2 cups (480ml) crushed tomatoes
• 1 cup (240ml) fish or vegetable broth 1 cup (240ml) fish or vegetable broth
• 2 tbsp red wine vinegar 2 tbsp red wine vinegar
• 1 tsp paprika 1 tsp paprika
• 1 tsp dried oregano 1 tsp dried oregano
• 1 bay leaf 1 bay leaf
• Salt and pepper to taste Salt and pepper to taste
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 10g, 2g
• Carbohydrates (total, sugars): 15g, 8g
• Protein: 45g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Heat olive oil in a large pot over medium heat. Add the chopped onion and minced garlic, sauté until translucent.
2. 2.
   Add the crushed tomatoes, fish or vegetable broth, red wine vinegar, paprika, dried oregano, bay leaf, salt, and pepper. Stir well to combine.
3. 3.
   Bring the mixture to a simmer and let it cook for 10 minutes, allowing the flavors to meld together.
4. 4.
   Cut the fish fillets into bite-sized pieces and add them to the pot. Cook for 5 minutes.
5. 5.
   Add the mussels and shrimp to the pot, cover, and cook for an additional 5-7 minutes, or until the seafood is cooked through and the mussels have opened.
6. 6.
   Remove the bay leaf and discard. Adjust the seasoning if needed.
7. 7.
   Serve the Neretvanski Brudet hot, garnished with fresh parsley. Accompany with polenta or crusty bread.

Treat your ingredients with care...

• Fish fillets — Ensure the fish fillets are fresh and of high quality. If you prefer, you can also use a single type of fish instead of a mix.
• Mussels — Before cooking, discard any mussels with cracked shells or that do not close when tapped. After cooking, discard any mussels that have not opened.

Tips & Tricks

• For a spicier kick, add a pinch of red pepper flakes to the stew.
• Use the freshest seafood available to enhance the flavors of the dish.
• Serve the brudet with a squeeze of lemon juice for an extra burst of acidity.
• If you prefer a thicker stew, you can add a tablespoon of tomato paste to the broth.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors will continue to develop.

Serving advice

Serve the Neretvanski Brudet in deep bowls, allowing guests to savor the aromatic broth and tender seafood. Accompany the stew with a side of creamy polenta or crusty bread to soak up the flavorful juices.

Presentation advice

Garnish the Neretvanski Brudet with a sprinkle of fresh parsley on top to add a pop of color. Serve the stew in rustic ceramic bowls to showcase the vibrant colors of the seafood and the rich tomato broth.