Jewels loving the extremely fresh seafood in Croatia
I’m off to Marianne Williamson’s retreat this weekend (and looking forward to eating vegan chef extraordinaire, Tal Ronnen’s food), but I’m so excited to share with you the first of what I hope will be many Unrequited Travel Lust Guest Posts from our friends all around the globe. Vincenzo P DeMaar, and his beyond adorable “supervisor” from Croatia have shared the most tantalizing fish stew recipe with us called Brodetto. You should to check out his website too, because the man’s talent far surpasses the kitchen.
My supervisor
I live in Croatia, spent my childhood in Dalmatia, so when I miss Dalmatian flavour and can’t go there I just make brodetto, it reminds me on my grandpa. Brodetto was a peasant food in Dalmatia for hundreds of years. Rudimentary easy to make and eat.
Initial setup
Slice onions and garlic, and fry it on olive oil
Slice tomatoes and red paprika, and put it to onion/garlic mishmash
Add tomato paste, and add water
Put shrimps to fry on small amount of sunflower oil
Chop fish
Put the fish to fry with shrimps, just a little bit to get a little colour then add water
Put vegetable sauce in, add olive oil, use your feeling
Add paprika/sea salt powder
Add water, and and hot chili if you like it hot
Add vinegar. A must. Make the polenta
Served
Brodetto
It is not aesthetically fancy, again it is old peasant Mediterranean food with genuine aroma and remarkably tasty fish. I guarantee you won’t be hungry after eating this. Vince
Servings: 2
Ingredients:
2 gilthead
2 sea-bass
1 hake
shrimps
*Weight can vary, use feeling
several tomatoes
few onions
red paprika
few cloves of garlic
chili paprika
little dried tomato sauce
parsley
sunflower oil
olive oil
vinegar
serving with polenta
2 gilthead
2 sea-bass
1 hake
shrimps
*Weight can vary, use feeling
several tomatoes
few onions
red paprika
few cloves of garlic
chili paprika
little dried tomato sauce
parsley
sunflower oil
olive oil
vinegar
serving with polenta
Jewels on the Dalmation coast July 2009
Thank you so much Vincenzo! Your pictures were so great – you can almost hear and smell the wonderful ingredients as they cook! I can’t wait to try this, as I hope others will too.
Vincenzo’s command of English is exquisite – wait until you read some of what he has written on his site, but it also made me realize that writing in English may be daunting for people when it is not their native language. If your uncomfortable writing in English, please do still submit – the photos can tell the story as Vincenzo demonstrated here. Do you have a favorite local recipe for Unrequited Travel Lust guest posts?
@JulieAnneRhodes
5:51 pm
Such a great idea Julie Anne! You were bang on his site is amazing. Interesting recipe, peasant food is the most tried and tested stuff there is. Fascinating!Cupcake
4:54 pm
FanTastic, i just picked up some Hake & Shrimp yesterday!!Thanks Julie Anne!!
12:27 am
Thank you for sharing that Vincenzo! your supervisor is very cute! I love the spices you are using in the recipe.
9:59 pm
This dish would certainly be comforting on a cold day with lots of fresh bread to dip in the sauce. Great recipe Vince. I lovt it!Aussie Mum