Quirky Foodster

Mains

Brodet od Ribe

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Ingredients

  • - 1 kg (2.2 lb) mixed firm whitefish (e.g. monkfish, hake, scorpionfish), cut into large chunks
  • - 300 g (10.6 oz) squid, cleaned and sliced (optional)
  • - 1 onion, finely chopped
  • - 3 cloves garlic, minced
  • - 500 g (17.6 oz) canned crushed tomatoes
  • - 150 ml (5 fl oz / 2/3 cup) white wine
  • - 4 tbsp olive oil
  • - 1 bay leaf
  • - 1/2 tsp chilli flakes
  • - Salt and pepper, to taste
  • - Polenta, to serve

Method

  1. Heat olive oil in a wide pot and sauté the onion and garlic until soft.
  2. Add crushed tomatoes, white wine, bay leaf and chilli flakes.
  3. Simmer the sauce for 15-20 minutes to develop flavour.
  4. Add the firmer fish pieces first, simmering for 5 minutes, then add squid and more delicate fish.
  5. Continue simmering gently for a further 8-10 minutes until all fish is just cooked through — avoid stirring vigorously to keep pieces intact.
  6. Season to taste and serve hot over soft polenta.

Introduction: Brodet is a rustic Adriatic fisherman's stew made from mixed whitefish, tomatoes, wine and olive oil, traditionally
cooked in a single pot over an open fire by fishermen using the day's catch.

Cultural Background: Brodet is a rustic Adriatic fisherman's stew made from mixed whitefish, tomatoes, wine and olive oil, traditionally
cooked in a single pot over an open fire by fishermen using the day's catch. Every coastal town has its own
version, usually served over creamy polenta.

Tips: Add fish in stages according to cooking time so nothing overcooks. Use a mix of at least 3 fish varieties for the
most authentic depth of flavour.

Variations: Some regions add a splash of vinegar or a handful of mussels for extra brininess.

Storage: Refrigerate for up to 2 days; best eaten fresh as seafood texture degrades on reheating.

Reheating: Reheat very gently on low heat to avoid overcooking the fish.

Nutrition: Per serving (approx.): 310 kcal, 34 g protein, 12 g fat, 14 g carbohydrate.

FAQs

Q: What fish works best for brodet?
A: Firm whitefish like monkfish or hake hold together well; many coastal cooks use whatever mixed catch is available.

Q: What is brodet traditionally served with?
A: Soft, creamy polenta is the classic pairing, used to soak up the tomato-wine sauce.