Gregada
Hvar is a beautiful Adriatic Sea tourist destination and one of Croatia's most inhabited islands. But it is also the birthplace of Gregada, one of Croatia's best delicacies.
Gregada is a white fish stew cooked with potatoes, white wine, garlic, capers, and salted anchovies, as well as a variety of white fish like grouper and scorpionfish (generally whatever has been caught fresh that day). This wonderful cuisine is slow-cooked in a pot for several hours, in keeping with the mellow, laid-back rhythm of life on the Dalmatian islands. The fundamental rule is that it should not be agitated but merely shaken, to avoid breaking up the fish chunks.
Ingredients:
- 1,5 kg of cleaned and scaled fresh white fish
- 500g sliced potatoes
- 300g sliced onions
- 300ml olive oil
- 500ml white wine (dry)
- 300ml water
- 3 to 4 garlic cloves
- Bay leaf, parsley, salt, and pepper
Instructions:
- In a large, shallow, heavy-bottom brazier pot, heat the oil and sauté the onions until they are soft and transparent.
- Sauté for a few minutes more after adding the garlic and potato slices.
- After that, place the fish on top of the potatoes, add a few bay leaves, and cover with just enough water and white wine to cover everything. Gregada should take roughly 20 minutes to prepare.
