Brudet is a Croatian fish soup similar to bouillabaisse, made with three or more types of fish, onions, garlic, tomato puree, and seasonings. The fish is poached for 30 minutes, and mussels and cherry tomatoes are added at the end. It is served with mashed potatoes or polenta.
Popular on the Dalmatian coast, brudet is a type of Croatian fish soup similar to bouillabaisse. Generally including three or more different kinds of fish, the brudet may even use eels or mussels. The soup is never stirred during cooking, to prevent the fish meat from cracking.
Brudet usually includes both onions and garlic, and tomato puree. Cherry tomatoes or full-sized tomatoes can also be added. Parsley, bay leaves, lemon juice and salt and pepper are usually added for seasonings. White wine or wine vinegar, fish broth and extra virgin olive oil provide the liquid elements of this dish.
Depending on the recipe, the fish may or may not be marinated before being added to the stew. The marinade can include olive oil, garlic, lemon juice and parsley. Usually, the fish is marinated for a few hours.
Fresh fish can also be used to make fish stock. If making fish stock, the vegetables are first cooked in butter, then the water and the bones and heads of the fish are added to the pot and left to simmer. Once cooked, the liquid is strained and the fish parts and vegetables are discarded. White wine is often added to the stock after completion.
To cook the brudet, garlic and onion are first sauteed in olive oil. The tomatoes are added, then the white wine or vinegar. Fish and seasonings are included just before the fish stock is added. The fish is poached for about 30 minutes, then the liquid is reduced to a simmer. Stirring the brudet is strictly prohibited once the fish has been added, so to mix the ingredients while cooking, the pot is gently swirled.
If mussels or cherry tomatoes are included in the recipe, they are excluded until the end of the cooking process. These two ingredients cook much faster than the others and therefore can only cook for a few minutes to avoid overcooking. The seasoning can also be re-added at the end of the cooking process.
Brudet is usually paired with a starchy side, such as mashed potatoes or polenta. It can also be served with garlic bread. The starch may be served on the side, but is often placed in a bowl and the brudet is placed on top of it. First, the soup is poured over the potatoes or polenta and then the fish is carefully placed on top. The finished soup is usually garnished with parsley.
Protect your devices with Threat Protection by NordVPN
