Croatian Slavonian Fish Stew Fi Recipes

CROATIAN BRODET RECIPE (FISH STEW)

Steps:

• Get yourself a large heavy-based saucepan, heat the oil and fry the garlic and onion on a low to medium heat for a couple of minutes
• Add the tomatoes and a little water and cook for around 10 minutes
• Season the fish with salt and then add it to the saucepan and mix the fish with the garlic, onion and tomatoes
• Add water so that it covers the fish
• Pour in the vinegar and pepper and simmer. You want the stew just simmering
• Allow the fish to cook for 20 minutes giving the saucepan the occasional shake. DO NOT stir as you will break the fish
• Check the seasoning. Add more salt and pepper if required
• It's now time to put your scampi into the saucepan - throw them in one-by-one
• After five mins, check on the progress of your fish. It should be close to being done - however, this will vary depending on the type and size of the fish. Leave the fish for as long as it needs to be cooked through
• Approx five minutes before this fish is cooked, toss in your mussels and parsley
• Serve the brodet with creamy polenta and garnish with some parsley

TUSCAN FISH STEW

Steps:

• Puree cherry tomatoes and clam juice in a blender until smooth. Press mixture through a fine-mesh strainer into a bowl.
• Combine 3 tablespoons olive oil, green onions, garlic, anchovy, and 1 pinch red pepper flakes in a cold plan. Place over medium heat. Cook and stir until garlic and onions just start to soften, about 3 minutes. Stir in the tomato mixture. Bring to a simmer over medium-high heat. Reduce heat to medium and simmer stew until color deepens, about 10 minutes.
• Add halibut and shrimp to the stew. Season with salt. Increase heat to high. Cover pan and cook until fish flakes easily with a fork, about 5 minutes. Stir in parsley, basil, oregano, and rosemary. Pour stew into a warm bowl. Drizzle in remaining olive oil and sprinkle 1 pinch red pepper flakes on top. Serve with crusty bread.

CHEF JOHN'S BRAZILIAN FISH STEW

Steps:

• Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 20 to 25 minutes.
• Heat olive oil in a skillet over medium heat. Add onions and 1 teaspoon salt. Cook and stir just until onions start to get soft, 3 or 4 minutes. Add tomato paste, garlic, paprika, cumin, and cayenne pepper. Continue cooking about 3 minutes. Pour in coconut milk and add soy sauce. When mixture starts to bubble, let it simmer about 5 minutes.
• Increase heat to medium-high. Stir in bell peppers, jalapeno peppers, and green onions. Let mixture come back to a simmer. Transfer fish to skillet; stir. Cover and cook over medium-high heat until fish starts to flake, about 5 minutes. Remove from heat. Add salt, cilantro, and lime juice; stir carefully to avoid breaking up the fish. Serve with rice.

CROATIAN SLAVONIAN FISH STEW (�FI��)

Steps:

• In Croatia, fish paprikash was historically cooked in large bronze pot over open fire. Nowadays, you need a large stockpot.
• Slice onion and sauté it in lard until translucent.
• Add all peppers (hot and sweet), 5 liters of water, fish cut in 250 g pieces, vinegar, sliced potatoes (in cubes) and salt.
• Cook peppers about 25 minutes; add tomato sauce and continue to cook another 20 minutes (45 minutes total).
• Taste and add salt if necessary.
• Do not stir, just shake the pot or the fish will disintegrate.
• Do not add paprika after boiling.
• Do not try to cool yourself with water if it is too hot when you eat it, it will be worse. You have to drink wine with it.

CROATIAN "COBANAC" STEW

Steps:

• Cut horse and beef meat into small pieces (not larger than 2x2 cm). Do the same with potato.
• Finely mince onion.
• Soak dried porcini mushrooms in cold water about 15 minutes, and than cut into small pieces.
• Cut pancetta into small pieces.
• Heat the lard and sauté onion until translucent. Add meat and continue to sauté (covered) 20 minutes. At that point meat will start to leave juices.
• Add paprika, salt, pepper, bay leaf, pancetta and thyme. Stir well and continue to sauté 5 minutes; now add wine, stir and sauté until alcohol evaporates.
• Add potato and water to cover meat and potato. Add mushrooms. Stir and cook on easy fire about 120 minutes.
• If you need to add more salt do it, but do not add additional pepper or hot paprika. If you want it hot, do it at the beginning.
• The stew must be soup-like. You eat it only with spoon. All ingredients must be soft and easy to eat.