CROATIAN BRODET RECIPE (FISH STEW)
Here is an easy-to-make Croatian brodet recipe. I always loved my mums, and now I show you how I make my own.
Provided by Chasing the Donkey
Categories Croatian Recipes In English
Number Of Ingredients 11
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
CROATIAN SLAVONIAN FISH STEW (�FI��)
This is typical Slavonian meal. Use only freshwater fish. It is important to mix various fish, and it is important to put a lot of hot paprika in it. These is one of the ways of making Fish paprikash, and believe me there are almost 1 million ways or, better, all adult Slovenians have their own way of making �Fish�, as they call it.
Provided by nitko
Categories Stew
Time 1h20m
Yield 8 portions, 8 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 617.2, Fat 27.8, SaturatedFat 7, Cholesterol 188.4, Sodium 1155.5, Carbohydrate 34.7, Fiber 8.1, Sugar 9.9, Protein 57.8
CROATIAN "COBANAC" STEW
"Cobanac" is kind of goulash sheep and cow-boy's used to eat while watching their herds. You eat it with a spoon, so the pieces inside has to be bite-size. It is traditional meal from Slavonia (eastern part of Croatia)and people from there are very proud of it. They have annual "Cobanac festival" where there is competition in making cobanac. They cook cobanac in large bronze pots on tripod over open fire. Of course, everyone will tell you that their stew is the best one. This is how I do it. (I know someone here on Zaar would be against horse meat, but, if you really want to enjoy the taste, use horse meat.)
Provided by nitko
Categories Stew
Time 3h50m
Yield 6 portions, 6 serving(s)
Number Of Ingredients 15
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.
Nutrition Facts : Calories 305.1, Fat 12.7, SaturatedFat 4.9, Cholesterol 38.9, Sodium 691.6, Carbohydrate 26.6, Fiber 4.5, Sugar 5.5, Protein 14.9
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