Brudet

Brudet, also known as "Brodetto" or "Brodet" is a classic Croatian dish popular along the Croatian coast. It is a fish stew with a variety of fish and crustaceans cooked together in a wonderful oniony tomato sauce. It is frequently served with polenta, which absorbs all of the liquids.

Because of the variety of seafood used, Brudet is extremely filling — fisherman traditionally uses whatever catch they have that day, so components might range from tuna and grouper to clams and langoustines. This dish is available all year, with changing ingredients depending on the season.

Ingredients:

• 2 pounds of seafood and fish (baby scallops, white firm fish, shrimp, mussels, clams, calamari)
• 3 tablespoons of olive oil
• A can (28 ounces) of diced tomatoes
• 3 - 4 minced garlic cloves
• 1 tablespoon fresh basil
• 1/2 cup white wine (dry)
• 1 tablespoon fresh parsley
• Salt and black pepper
• Saffron threads, pinch (15-20 treads)

Instructions:

• Fish and seafood should be cleaned and washed. A one-inch slice of white fish should be cut.
• Garlic, basil, parsley, and saffron are cooked in olive oil. Cook for 30 seconds (saffron is not traditional)
• When the garlic begins to smell, add the wine and simmer for another 2-3 minutes.
• Season with salt and pepper and add the diced tomatoes.
• Cook for 10 minutes.
• If you are making anything for later or the next day, you can stop now.
• Cover the fish and shrimp in a boiling tomato stew.
• Allow 3-4 minutes to cook without stirring; instead, shake the pot.
• Add the calamari, baby scallops, clams, and mussels.
• Allow everything to cook for another 2-3 minutes when the water returns to a boil.
• Remove from the heat and top with parsley.
• It is usually served with polenta or other wonderful rustic bread.