Brodet (Croatian Fish Stew) Recipe

• 2 lbs mixed fresh fish fillets (monkfish, sea bass, red mullet, or similar), cut into large chunks
• 8 large shrimp, peeled and deveined
• 12 fresh mussels, scrubbed and debearded
• 1/4 cup extra virgin olive oil
• 1 large yellow onion, finely chopped
• 4 garlic cloves, thinly sliced
• 1 large ripe tomato, peeled, seeded, and diced
• 1/2 cup dry white wine
• 1/4 cup red wine vinegar
• 2 cups fish stock (or high-quality seafood stock)
• 1 tablespoon tomato paste
• 1 teaspoon sweet paprika
• 1/2 teaspoon crushed red pepper flakes
• 2 bay leaves
• 1/4 cup fresh flat-leaf parsley, finely chopped
• 1 teaspoon sea salt (or to taste)
• 1/2 teaspoon freshly ground black pepper
• Zest of 1 lemon
• 1/2 teaspoon sugar
• Rustic country bread, for serving

Brodet Instructions

1. Rinse the fish fillets under cold water, pat them dry with paper towels, and cut them into large chunks, about 2 inches each.
2. Peel and devein the shrimp, keeping them whole. Scrub and debeard the mussels, discarding any that are open and do not close when tapped.
3. Peel and finely chop the yellow onion. Thinly slice the garlic cloves. Peel the tomato by scoring the skin, blanching in boiling water for 30 seconds, then transferring to ice water. Remove the skin, seed, and dice the tomato.
4. Heat the extra virgin olive oil in a large, wide pot over medium heat. Add the chopped onion and sauté for 5 minutes, stirring occasionally, until softened and translucent.
5. Add the sliced garlic and continue to sauté for 1 minute, until fragrant but not browned.
6. Stir in the diced tomato and cook for 3 minutes, allowing the juices to release and the mixture to soften.
7. Add the tomato paste, sweet paprika, crushed red pepper flakes, and sugar. Stir well to combine and cook for 2 minutes to develop the flavors.
8. Pour in the dry white wine and red wine vinegar, scraping up any bits from the bottom of the pot. Let the mixture simmer for 2 minutes to reduce slightly.
9. Add the fish stock, bay leaves, sea salt, and black pepper. Bring the mixture to a gentle simmer.
10. Carefully add the fish chunks to the pot, making sure they are submerged in the liquid. Simmer gently for 5 minutes without stirring to avoid breaking up the fish.
11. Add the shrimp and mussels to the pot, nestling them among the fish. Cover and simmer for another 5-7 minutes, until the shrimp are pink and the mussels have opened. Discard any mussels that remain closed.
12. Remove the pot from heat. Sprinkle the chopped parsley and lemon zest over the brodet. Taste and adjust seasoning with additional salt or pepper if needed.
13. Ladle the brodet into shallow bowls and serve immediately with slices of rustic country bread to soak up the flavorful broth.