{"id":3848,"date":"2026-07-26T11:54:36","date_gmt":"2026-07-26T11:54:36","guid":{"rendered":"https:\/\/travelshelper.com\/fr\/monde-de-la-gastronomie\/plats-nationaux-croates\/brodet-dalmate\/"},"modified":"2026-07-26T11:54:36","modified_gmt":"2026-07-26T11:54:36","slug":"brodet-dalmate","status":"publish","type":"tsh_food","link":"https:\/\/travelshelper.com\/fr\/monde-de-la-gastronomie\/plats-nationaux-croates\/brodet-dalmate\/","title":{"rendered":"Brodet dalmate"},"content":{"rendered":"\n<style>\n\/* Compact editorial recipe layout v2.4 \u2014 scoped to this recipe section. *\/\n#recipe-fr-hr-dalmatian-brodet{\n  --gj-bg:#f5f2eb;\n  --gj-surface:#fffdfa;\n  --gj-surface-soft:#f8f4ec;\n  --gj-ink:#1d2421;\n  --gj-ink-soft:#414a46;\n  --gj-muted:#656c68;\n  --gj-gold:#8f6318;\n  --gj-gold-deep:#7d4f13;\n  --gj-gold-soft:#efe2c8;\n  --gj-night:#24312e;\n  --gj-night-deep:#18211f;\n  --gj-line:rgba(36,49,46,.12);\n  --gj-line-strong:rgba(36,49,46,.2);\n  --gj-serif:\"Iowan Old Style\",\"Palatino Linotype\",\"Book Antiqua\",Georgia,serif;\n  --gj-sans:\"Barlow\",\"Avenir Next\",\"Segoe UI\",Helvetica,Arial,sans-serif;\n  --gj-ease:cubic-bezier(.2,.7,.2,1);\n  position:relative;\n  isolation:isolate;\n  box-sizing:border-box;\n  width:min(1040px,calc(100% - 24px));\n  margin:clamp(12px,2.5vw,30px) auto;\n  padding:clamp(30px,4vw,50px) clamp(18px,4vw,46px) clamp(38px,4.5vw,56px);\n  overflow:hidden;\n  border:1px solid var(--gj-line);\n  border-radius:20px;\n  background:\n    radial-gradient(circle at 4% 0%,rgba(143,99,24,.08),transparent 24rem),\n    var(--gj-bg);\n  box-shadow:0 18px 52px rgba(36,49,46,.085);\n  color:var(--gj-ink);\n  font-family:var(--gj-sans);\n  font-size:16px;\n  font-weight:400;\n  line-height:1.64;\n  text-rendering:optimizeLegibility;\n  -webkit-font-smoothing:antialiased;\n  content-visibility:auto;\n  contain-intrinsic-size:3800px;\n}\n#recipe-fr-hr-dalmatian-brodet *,\n#recipe-fr-hr-dalmatian-brodet *::before,\n#recipe-fr-hr-dalmatian-brodet *::after{box-sizing:border-box}\n#recipe-fr-hr-dalmatian-brodet :where(h2,h3,h4,p,figure,figcaption,blockquote,ul,ol,li,dl,dt,dd){margin:0;padding:0}\n#recipe-fr-hr-dalmatian-brodet :where(img){max-width:100%}\n#recipe-fr-hr-dalmatian-brodet .gj-serif{font-family:var(--gj-serif);font-style:italic;font-weight:400}\n#recipe-fr-hr-dalmatian-brodet ::selection{background:var(--gj-gold-soft);color:var(--gj-night-deep)}\n#recipe-fr-hr-dalmatian-brodet :where(a){color:var(--gj-gold-deep);text-decoration-thickness:.08em;text-underline-offset:.16em}\n#recipe-fr-hr-dalmatian-brodet :where(a:focus-visible){outline:3px solid rgba(143,99,24,.28);outline-offset:3px;border-radius:4px}\n#recipe-fr-hr-dalmatian-brodet:lang(ar) :where(.gj-serif,.gj-title-accent,.gj-pull,.gj-sec-num,.gj-rail-stop time,.gj-steps>li::before,.gj-close-quote),\n#recipe-fr-hr-dalmatian-brodet:lang(zh-Hans) :where(.gj-serif,.gj-title-accent,.gj-pull,.gj-sec-num,.gj-rail-stop time,.gj-steps>li::before,.gj-close-quote),\n#recipe-fr-hr-dalmatian-brodet:lang(ja) :where(.gj-serif,.gj-title-accent,.gj-pull,.gj-sec-num,.gj-rail-stop time,.gj-steps>li::before,.gj-close-quote),\n#recipe-fr-hr-dalmatian-brodet:lang(ko) :where(.gj-serif,.gj-title-accent,.gj-pull,.gj-sec-num,.gj-rail-stop time,.gj-steps>li::before,.gj-close-quote){font-style:normal}\n#recipe-fr-hr-dalmatian-brodet:lang(ar) :where(.gj-title,.gj-title-accent,.gj-sec h3,.gj-rail h3,.gj-eyebrow,.gj-rail-kicker,.gj-stage,.gj-close-kicker,.gj-fact dt,.gj-nutri-row dt){letter-spacing:0;text-transform:none}\n\n\/* Header *\/\n#recipe-fr-hr-dalmatian-brodet .gj-masthead{max-width:880px;margin-bottom:clamp(22px,3vw,30px)}\n#recipe-fr-hr-dalmatian-brodet .gj-eyebrow{display:flex;align-items:center;gap:9px;margin-bottom:12px;color:var(--gj-gold-deep);font-size:10.5px;font-weight:700;letter-spacing:.18em;line-height:1.4;text-transform:uppercase}\n#recipe-fr-hr-dalmatian-brodet .gj-eyebrow::before{content:\"\";width:26px;height:1px;flex:0 0 auto;background:currentColor}\n#recipe-fr-hr-dalmatian-brodet .gj-title{max-width:900px;margin-bottom:14px;color:var(--gj-ink);font-size:clamp(36px,5.2vw,58px);font-weight:650;letter-spacing:-.038em;line-height:1.02;text-wrap:balance}\n#recipe-fr-hr-dalmatian-brodet .gj-title-main,\n#recipe-fr-hr-dalmatian-brodet .gj-title-accent{display:block}\n#recipe-fr-hr-dalmatian-brodet .gj-title b{font-weight:750}\n#recipe-fr-hr-dalmatian-brodet .gj-title-accent{max-width:820px;margin-top:7px;color:var(--gj-gold);font-size:.61em;letter-spacing:-.018em;line-height:1.1}\n#recipe-fr-hr-dalmatian-brodet .gj-sub{max-width:770px;margin-bottom:17px;color:var(--gj-ink-soft);font-size:clamp(15.5px,1.65vw,17.5px);line-height:1.62;text-wrap:pretty}\n#recipe-fr-hr-dalmatian-brodet .gj-meta{display:flex;flex-wrap:wrap;align-items:center;gap:6px 0;list-style:none;color:var(--gj-muted);font-size:13px}\n#recipe-fr-hr-dalmatian-brodet .gj-meta li{display:inline-flex;align-items:center;white-space:nowrap}\n#recipe-fr-hr-dalmatian-brodet .gj-meta li+li::before{content:\"\";width:3px;height:3px;margin:0 10px;border-radius:50%;background:var(--gj-gold);opacity:.7}\n#recipe-fr-hr-dalmatian-brodet .gj-meta strong{margin-inline-start:4px;color:var(--gj-ink);font-weight:650}\n\n\/* Facts *\/\n#recipe-fr-hr-dalmatian-brodet .gj-facts{display:grid;grid-template-columns:repeat(6,minmax(0,1fr));gap:1px;margin-bottom:clamp(22px,3vw,30px);padding:1px;overflow:hidden;border-radius:14px;background:var(--gj-line);box-shadow:0 8px 24px rgba(36,49,46,.045)}\n#recipe-fr-hr-dalmatian-brodet .gj-fact{min-width:0;padding:12px 14px;background:rgba(255,253,250,.9)}\n#recipe-fr-hr-dalmatian-brodet .gj-fact dt{margin-bottom:3px;color:var(--gj-muted);font-size:9.5px;font-weight:700;letter-spacing:.14em;line-height:1.35;text-transform:uppercase}\n#recipe-fr-hr-dalmatian-brodet .gj-fact dd{color:var(--gj-ink);font-size:15px;font-weight:650;line-height:1.3;white-space:nowrap}\n\n\/* Hero *\/\n#recipe-fr-hr-dalmatian-brodet .gj-hero{position:relative;margin-bottom:clamp(40px,5vw,54px);overflow:hidden;border:1px solid rgba(255,255,255,.5);border-radius:16px;background:var(--gj-gold-soft);box-shadow:0 14px 38px rgba(36,49,46,.09)}\n#recipe-fr-hr-dalmatian-brodet .gj-hero::after{content:\"\";position:absolute;inset:58% 0 0;pointer-events:none;background:linear-gradient(to bottom,transparent,rgba(13,19,18,.32))}\n#recipe-fr-hr-dalmatian-brodet .gj-hero img{display:block;width:100%;height:auto;aspect-ratio:16\/9;object-fit:cover}\n#recipe-fr-hr-dalmatian-brodet .gj-hero figcaption{position:absolute;z-index:1;inset-inline:13px;bottom:13px;width:fit-content;max-width:min(610px,calc(100% - 26px));padding:8px 11px;border:1px solid rgba(255,255,255,.15);border-radius:8px;background:rgba(24,33,31,.72);color:rgba(255,255,255,.9);font-size:12px;line-height:1.45;backdrop-filter:blur(10px)}\n\n\/* Section headings *\/\n#recipe-fr-hr-dalmatian-brodet .gj-section{scroll-margin-top:20px}\n#recipe-fr-hr-dalmatian-brodet .gj-sec{display:grid;grid-template-columns:28px auto minmax(30px,1fr);align-items:center;gap:10px;margin-bottom:18px}\n#recipe-fr-hr-dalmatian-brodet .gj-sec-num{min-width:28px;color:var(--gj-gold);font-family:var(--gj-serif);font-size:14px;font-style:italic;line-height:1}\n#recipe-fr-hr-dalmatian-brodet .gj-sec h3{color:var(--gj-ink);font-size:clamp(21px,2.6vw,27px);font-weight:650;letter-spacing:-.02em;line-height:1.2;text-wrap:balance}\n#recipe-fr-hr-dalmatian-brodet .gj-sec::after{content:\"\";height:1px;background:linear-gradient(90deg,var(--gj-line-strong),transparent)}\n\n\/* Intro *\/\n#recipe-fr-hr-dalmatian-brodet .gj-intro{margin-bottom:clamp(42px,5vw,56px)}\n#recipe-fr-hr-dalmatian-brodet .gj-intro-grid{display:grid;grid-template-columns:minmax(0,1fr);gap:0 42px}\n#recipe-fr-hr-dalmatian-brodet .gj-copy-col{min-width:0}\n#recipe-fr-hr-dalmatian-brodet .gj-intro p{margin-bottom:14px;color:var(--gj-ink-soft);font-size:15px;line-height:1.74;text-wrap:pretty}\n#recipe-fr-hr-dalmatian-brodet .gj-intro p:last-child{margin-bottom:0}\n#recipe-fr-hr-dalmatian-brodet .gj-intro .gj-dropcap::first-letter{float:inline-start;margin-block-start:.09em;margin-inline-end:.14em;color:var(--gj-gold);font-family:var(--gj-serif);font-size:3.75em;font-style:italic;line-height:.72}\n#recipe-fr-hr-dalmatian-brodet .gj-pull{margin:20px 0 22px;padding-block:5px;padding-inline:19px 0;border-inline-start:2px solid var(--gj-gold);color:var(--gj-night);font-family:var(--gj-serif);font-size:clamp(17.5px,1.8vw,20px);font-style:italic;line-height:1.48}\n\n\/* Timeline *\/\n#recipe-fr-hr-dalmatian-brodet .gj-rail{position:relative;margin-bottom:clamp(42px,5vw,56px);padding:clamp(22px,3vw,28px);overflow:hidden;border:1px solid rgba(255,255,255,.08);border-radius:16px;background:linear-gradient(135deg,var(--gj-night),var(--gj-night-deep));color:#f3efe7;box-shadow:0 14px 38px rgba(24,33,31,.13)}\n#recipe-fr-hr-dalmatian-brodet .gj-rail::before{content:\"\";position:absolute;inset:0 0 auto;height:2px;background:linear-gradient(90deg,transparent,#c9a55c 20%,#c9a55c 80%,transparent)}\n#recipe-fr-hr-dalmatian-brodet .gj-rail-head{display:grid;grid-template-columns:minmax(0,1fr) auto;gap:14px;align-items:end;margin-bottom:20px}\n#recipe-fr-hr-dalmatian-brodet .gj-rail-kicker{margin-bottom:4px;color:#d5b66f;font-size:9.5px;font-weight:700;letter-spacing:.17em;text-transform:uppercase}\n#recipe-fr-hr-dalmatian-brodet .gj-rail h3{color:#f7f3eb;font-size:clamp(19px,2.4vw,24px);font-weight:600;letter-spacing:-.015em;line-height:1.2}\n#recipe-fr-hr-dalmatian-brodet .gj-rail-total{color:#d3cec3;font-size:12px;white-space:nowrap}\n#recipe-fr-hr-dalmatian-brodet .gj-rail-track{position:relative;display:grid;grid-template-columns:repeat(4,minmax(0,1fr));gap:14px;list-style:none}\n#recipe-fr-hr-dalmatian-brodet .gj-rail-track::before{content:\"\";position:absolute;top:5px;inset-inline:7px;height:1px;background:rgba(255,255,255,.19)}\n#recipe-fr-hr-dalmatian-brodet .gj-rail-stop{position:relative;min-width:0;padding-top:20px}\n#recipe-fr-hr-dalmatian-brodet .gj-rail-stop::before{content:\"\";position:absolute;top:0;inset-inline-start:2px;width:11px;height:11px;border:2px solid #c9a55c;border-radius:50%;background:var(--gj-night-deep);box-shadow:0 0 0 4px rgba(201,165,92,.07)}\n#recipe-fr-hr-dalmatian-brodet .gj-rail-stop time{display:block;margin-bottom:2px;color:#d8ba77;font-family:var(--gj-serif);font-size:15px;font-style:italic}\n#recipe-fr-hr-dalmatian-brodet .gj-rail-stop span{display:block;color:#c9c5bb;font-size:12.5px;line-height:1.5}\n#recipe-fr-hr-dalmatian-brodet .gj-rail-sum{margin-top:20px;padding-top:16px;border-top:1px solid rgba(255,255,255,.13);color:#c9c5bb;font-size:13.5px;line-height:1.62}\n#recipe-fr-hr-dalmatian-brodet .gj-rail-sum strong{color:#f5f1e9;font-weight:650}\n\n\/* Ingredients, practical notes and nutrition *\/\n#recipe-fr-hr-dalmatian-brodet .gj-ing-wrap,\n#recipe-fr-hr-dalmatian-brodet .gj-steps-wrap,\n#recipe-fr-hr-dalmatian-brodet .gj-practical,\n#recipe-fr-hr-dalmatian-brodet .gj-nutri{margin-bottom:clamp(42px,5vw,56px)}\n#recipe-fr-hr-dalmatian-brodet .gj-ing-grid{display:grid;grid-template-columns:minmax(0,1fr);gap:14px}\n#recipe-fr-hr-dalmatian-brodet .gj-ing-col{display:grid;gap:14px;align-content:start;min-width:0}\n#recipe-fr-hr-dalmatian-brodet .gj-ing-group{position:relative;overflow:hidden;border:1px solid var(--gj-line);border-radius:14px;background:rgba(255,253,250,.88);box-shadow:0 7px 22px rgba(36,49,46,.04);transition:border-color 220ms var(--gj-ease),box-shadow 220ms var(--gj-ease)}\n#recipe-fr-hr-dalmatian-brodet .gj-ing-group::before{content:\"\";position:absolute;inset:0 0 auto;height:2px;background:linear-gradient(90deg,var(--gj-gold),rgba(143,99,24,.16))}\n#recipe-fr-hr-dalmatian-brodet .gj-ing-group h4{padding:17px 20px 11px;color:var(--gj-night);font-family:var(--gj-serif);font-size:17.5px;font-style:italic;font-weight:400;line-height:1.35}\n#recipe-fr-hr-dalmatian-brodet .gj-ing-group ul{list-style:none}\n#recipe-fr-hr-dalmatian-brodet .gj-ing-group li{position:relative;padding:10px 20px;padding-inline-start:36px;border-top:1px solid var(--gj-line);color:var(--gj-ink-soft);font-size:14px;line-height:1.48}\n#recipe-fr-hr-dalmatian-brodet .gj-ing-group li::before{content:\"\";position:absolute;top:1.27em;inset-inline-start:20px;width:5px;height:5px;border:1px solid var(--gj-gold);transform:rotate(45deg)}\n#recipe-fr-hr-dalmatian-brodet .gj-ing-group li strong{color:var(--gj-ink);font-weight:650}\n#recipe-fr-hr-dalmatian-brodet .gj-ing-group li em{display:block;margin-top:2px;color:var(--gj-muted);font-size:12.5px;font-style:normal;line-height:1.45}\n#recipe-fr-hr-dalmatian-brodet .gj-ing-note{position:relative;padding:16px 18px;padding-inline-start:47px;border:1px solid rgba(143,99,24,.17);border-radius:13px;background:linear-gradient(135deg,var(--gj-gold-soft),#f8efe0);color:#57441f;font-size:13px;line-height:1.58}\n#recipe-fr-hr-dalmatian-brodet .gj-ing-note::before{content:\"i\";position:absolute;top:16px;inset-inline-start:17px;display:grid;width:20px;height:20px;place-items:center;border:1px solid rgba(125,79,19,.4);border-radius:50%;color:var(--gj-gold-deep);font-family:var(--gj-serif);font-size:13px;font-style:italic}\n#recipe-fr-hr-dalmatian-brodet .gj-ing-note strong{color:#453514;font-weight:700}\n\n\/* Steps *\/\n#recipe-fr-hr-dalmatian-brodet .gj-steps-wrap{counter-reset:gj-step}\n#recipe-fr-hr-dalmatian-brodet .gj-stage{display:flex;align-items:center;gap:9px;margin:24px 0 9px;color:var(--gj-gold-deep);font-size:10.5px;font-weight:750;letter-spacing:.16em;line-height:1.4;text-transform:uppercase}\n#recipe-fr-hr-dalmatian-brodet .gj-stage:first-of-type{margin-top:0}\n#recipe-fr-hr-dalmatian-brodet .gj-stage span{display:grid;width:24px;height:24px;place-items:center;border:1px solid rgba(143,99,24,.24);border-radius:50%;background:rgba(255,253,250,.65);font-size:8.5px;letter-spacing:0}\n#recipe-fr-hr-dalmatian-brodet .gj-stage::after{content:\"\";flex:1;height:1px;background:linear-gradient(90deg,var(--gj-line-strong),transparent)}\n#recipe-fr-hr-dalmatian-brodet .gj-steps{display:grid;list-style:none;border-top:1px solid var(--gj-line)}\n#recipe-fr-hr-dalmatian-brodet .gj-steps>li{counter-increment:gj-step;display:grid;grid-template-columns:38px minmax(0,1fr);gap:12px;align-items:start;padding:13px 4px;border-bottom:1px solid var(--gj-line);transition:background 200ms var(--gj-ease)}\n#recipe-fr-hr-dalmatian-brodet .gj-steps>li::before{content:counter(gj-step,decimal-leading-zero);display:grid;width:32px;height:32px;place-items:center;border-radius:50%;background:var(--gj-gold-soft);color:var(--gj-gold-deep);font-family:var(--gj-serif);font-size:14px;font-style:italic;line-height:1}\n#recipe-fr-hr-dalmatian-brodet .gj-step-t{margin:0 0 3px;color:var(--gj-ink);font-size:15.5px;font-weight:700;line-height:1.35}\n#recipe-fr-hr-dalmatian-brodet .gj-step-x{color:var(--gj-ink-soft);font-size:14.2px;line-height:1.6}\n#recipe-fr-hr-dalmatian-brodet .gj-cue{color:var(--gj-gold-deep);font-weight:650}\n\n\/* Practical cards *\/\n#recipe-fr-hr-dalmatian-brodet .gj-info-grid{display:grid;grid-template-columns:minmax(0,1fr);gap:12px}\n#recipe-fr-hr-dalmatian-brodet .gj-info-card{min-width:0;padding:17px 18px;border:1px solid var(--gj-line);border-radius:13px;background:rgba(255,253,250,.74)}\n#recipe-fr-hr-dalmatian-brodet .gj-info-card h4{display:flex;align-items:center;gap:9px;margin-bottom:7px;color:var(--gj-night);font-size:15px;font-weight:700;line-height:1.35}\n#recipe-fr-hr-dalmatian-brodet .gj-info-card h4::before{content:\"\";width:14px;height:1px;flex:0 0 auto;background:var(--gj-gold)}\n#recipe-fr-hr-dalmatian-brodet .gj-info-card p,\n#recipe-fr-hr-dalmatian-brodet .gj-info-card li{color:var(--gj-ink-soft);font-size:13.7px;line-height:1.6}\n#recipe-fr-hr-dalmatian-brodet .gj-info-card ul,\n#recipe-fr-hr-dalmatian-brodet .gj-info-card ol{margin-top:6px;padding-inline-start:19px}\n#recipe-fr-hr-dalmatian-brodet .gj-info-card li+li{margin-top:5px}\n#recipe-fr-hr-dalmatian-brodet .gj-info-card li::marker{color:var(--gj-gold);font-weight:700}\n#recipe-fr-hr-dalmatian-brodet .gj-info-card--wide ul{columns:2;column-gap:28px}\n\n\/* Nutrition *\/\n#recipe-fr-hr-dalmatian-brodet .gj-nutri-row{display:grid;grid-template-columns:repeat(3,minmax(0,1fr));gap:1px;padding:1px;overflow:hidden;border-radius:13px;background:var(--gj-line)}\n#recipe-fr-hr-dalmatian-brodet .gj-nutri-row>div{min-width:0;padding:13px 14px;background:rgba(255,253,250,.88)}\n#recipe-fr-hr-dalmatian-brodet .gj-nutri-row dt{margin-bottom:3px;color:var(--gj-muted);font-size:9px;font-weight:750;letter-spacing:.13em;line-height:1.35;text-transform:uppercase}\n#recipe-fr-hr-dalmatian-brodet .gj-nutri-row dd{color:var(--gj-night);font-size:15.5px;font-weight:700;font-variant-numeric:tabular-nums;line-height:1.25}\n#recipe-fr-hr-dalmatian-brodet .gj-nutri-cap{margin-top:9px;color:var(--gj-muted);font-size:12px;line-height:1.55}\n#recipe-fr-hr-dalmatian-brodet .gj-nutri-cap strong{color:var(--gj-ink);font-weight:700}\n\n\/* Closing *\/\n#recipe-fr-hr-dalmatian-brodet .gj-close{position:relative;display:grid;gap:7px;padding:clamp(22px,3vw,28px);border:1px solid var(--gj-line);border-inline-start:3px solid var(--gj-gold);border-radius:14px;background:rgba(255,253,250,.68);color:var(--gj-ink)}\n#recipe-fr-hr-dalmatian-brodet .gj-close-kicker{color:var(--gj-gold-deep);font-size:9.5px;font-weight:700;letter-spacing:.16em;text-transform:uppercase}\n#recipe-fr-hr-dalmatian-brodet .gj-close-quote{max-width:800px;color:var(--gj-night);font-family:var(--gj-serif);font-size:clamp(18.5px,2.3vw,23px);font-style:italic;line-height:1.4;text-wrap:balance}\n#recipe-fr-hr-dalmatian-brodet .gj-close-copy{max-width:820px;color:var(--gj-muted);font-size:13.5px;line-height:1.62}\n\n@media (hover:hover) and (pointer:fine){\n  #recipe-fr-hr-dalmatian-brodet .gj-ing-group:hover{border-color:rgba(143,99,24,.24);box-shadow:0 10px 28px rgba(36,49,46,.065)}\n  #recipe-fr-hr-dalmatian-brodet .gj-steps>li:hover{background:rgba(255,253,250,.48)}\n  #recipe-fr-hr-dalmatian-brodet .gj-info-card:hover{border-color:rgba(143,99,24,.22)}\n}\n\n@media (min-width:760px){\n  #recipe-fr-hr-dalmatian-brodet .gj-ing-grid,\n  #recipe-fr-hr-dalmatian-brodet .gj-info-grid{grid-template-columns:repeat(2,minmax(0,1fr))}\n  #recipe-fr-hr-dalmatian-brodet .gj-info-card--wide{grid-column:1\/-1}\n  #recipe-fr-hr-dalmatian-brodet .gj-nutri-row{grid-template-columns:repeat(6,minmax(0,1fr))}\n}\n@media (min-width:960px){\n  #recipe-fr-hr-dalmatian-brodet .gj-intro-grid{grid-template-columns:repeat(2,minmax(0,1fr))}\n}\n@media (max-width:820px){\n  #recipe-fr-hr-dalmatian-brodet .gj-facts{grid-template-columns:repeat(3,minmax(0,1fr))}\n}\n@media (max-width:680px){\n  #recipe-fr-hr-dalmatian-brodet{width:calc(100% - 12px);padding:26px 16px 34px;border-radius:16px}\n  #recipe-fr-hr-dalmatian-brodet .gj-title{font-size:clamp(34px,11vw,46px);letter-spacing:-.032em}\n  #recipe-fr-hr-dalmatian-brodet .gj-title-accent{margin-top:6px;font-size:.64em}\n  #recipe-fr-hr-dalmatian-brodet .gj-facts{grid-template-columns:repeat(2,minmax(0,1fr))}\n  #recipe-fr-hr-dalmatian-brodet .gj-hero{border-radius:13px}\n  #recipe-fr-hr-dalmatian-brodet .gj-sec{grid-template-columns:25px minmax(0,1fr);gap:8px}\n  #recipe-fr-hr-dalmatian-brodet .gj-sec::after{display:none}\n  #recipe-fr-hr-dalmatian-brodet .gj-rail-head{grid-template-columns:1fr;gap:5px}\n  #recipe-fr-hr-dalmatian-brodet .gj-rail-track{grid-template-columns:1fr;gap:14px;padding-inline-start:3px}\n  #recipe-fr-hr-dalmatian-brodet .gj-rail-track::before{top:6px;inset-inline-end:auto;bottom:6px;inset-inline-start:8px;width:1px;height:auto}\n  #recipe-fr-hr-dalmatian-brodet .gj-rail-stop{padding-block:0;padding-inline:27px 0}\n  #recipe-fr-hr-dalmatian-brodet .gj-rail-stop::before{top:2px;inset-inline-start:0}\n  #recipe-fr-hr-dalmatian-brodet .gj-info-card--wide ul{columns:1}\n}\n@media (max-width:430px){\n  #recipe-fr-hr-dalmatian-brodet .gj-meta{display:grid;gap:3px}\n  #recipe-fr-hr-dalmatian-brodet .gj-meta li+li::before{display:none}\n  #recipe-fr-hr-dalmatian-brodet .gj-fact{padding:11px 10px}\n  #recipe-fr-hr-dalmatian-brodet .gj-fact dd{font-size:14px}\n  #recipe-fr-hr-dalmatian-brodet .gj-nutri-row{grid-template-columns:repeat(2,minmax(0,1fr))}\n  #recipe-fr-hr-dalmatian-brodet .gj-hero figcaption{position:static;width:auto;max-width:none;border:0;border-radius:0;background:var(--gj-night);backdrop-filter:none}\n  #recipe-fr-hr-dalmatian-brodet .gj-hero::after{display:none}\n  #recipe-fr-hr-dalmatian-brodet .gj-steps>li{grid-template-columns:34px minmax(0,1fr);gap:9px}\n  #recipe-fr-hr-dalmatian-brodet .gj-steps>li::before{width:29px;height:29px;font-size:13px}\n}\n@media (prefers-reduced-motion:reduce){\n  #recipe-fr-hr-dalmatian-brodet *,\n  #recipe-fr-hr-dalmatian-brodet *::before,\n  #recipe-fr-hr-dalmatian-brodet *::after{scroll-behavior:auto!important;transition-duration:.01ms!important;animation-duration:.01ms!important;animation-iteration-count:1!important}\n}\n@media print{\n  #recipe-fr-hr-dalmatian-brodet{width:100%;max-width:none;margin:0;padding:0;overflow:visible;border:0;border-radius:0;background:#fff;box-shadow:none;color:#000;font-size:10.5pt;line-height:1.42;content-visibility:visible}\n  #recipe-fr-hr-dalmatian-brodet .gj-hero{display:none}\n  #recipe-fr-hr-dalmatian-brodet .gj-title{font-size:24pt}\n  #recipe-fr-hr-dalmatian-brodet .gj-title-accent,\n  #recipe-fr-hr-dalmatian-brodet .gj-sec-num,\n  #recipe-fr-hr-dalmatian-brodet .gj-cue,\n  #recipe-fr-hr-dalmatian-brodet .gj-stage,\n  #recipe-fr-hr-dalmatian-brodet .gj-steps>li::before{color:#000}\n  #recipe-fr-hr-dalmatian-brodet .gj-facts,\n  #recipe-fr-hr-dalmatian-brodet .gj-nutri-row,\n  #recipe-fr-hr-dalmatian-brodet .gj-ing-grid,\n  #recipe-fr-hr-dalmatian-brodet .gj-info-grid,\n  #recipe-fr-hr-dalmatian-brodet .gj-intro-grid{grid-template-columns:repeat(2,minmax(0,1fr))}\n  #recipe-fr-hr-dalmatian-brodet .gj-fact,\n  #recipe-fr-hr-dalmatian-brodet .gj-nutri-row>div,\n  #recipe-fr-hr-dalmatian-brodet .gj-ing-group,\n  #recipe-fr-hr-dalmatian-brodet .gj-info-card,\n  #recipe-fr-hr-dalmatian-brodet .gj-steps>li,\n  #recipe-fr-hr-dalmatian-brodet .gj-pull,\n  #recipe-fr-hr-dalmatian-brodet .gj-rail,\n  #recipe-fr-hr-dalmatian-brodet .gj-close{break-inside:avoid;box-shadow:none}\n  #recipe-fr-hr-dalmatian-brodet .gj-rail{background:#fff;color:#000;border:1px solid #999}\n  #recipe-fr-hr-dalmatian-brodet .gj-rail *{color:#111!important}\n  #recipe-fr-hr-dalmatian-brodet .gj-close::after{content:\"travelshelper.com\";display:block;margin-top:10px;color:#666;font-size:9pt;letter-spacing:.05em}\n}\n<\/style>\n<section id=\"recipe-fr-hr-dalmatian-brodet\" lang=\"fr\" dir=\"ltr\" aria-labelledby=\"recipe-title-fr-hr-dalmatian-brodet\">\n  <header class=\"gj-masthead\">\n    <p class=\"gj-eyebrow\">Cuisine croate \u00b7 Rago\u00fbt de poisson \u00b7 Recette<\/p>\n    <h2 class=\"gj-title\" id=\"recipe-title-fr-hr-dalmatian-brodet\"><span class=\"gj-title-main\"><b>Brodet dalmate<\/b> aux poissons de roche<\/span><span class=\"gj-title-accent gj-serif\">avec tomate, vin rouge et polenta<\/span><\/h2>\n    <p class=\"gj-sub\">Un rago\u00fbt c\u00f4tier de poissons fermes et de moules, mijot\u00e9 sans remuer dans une sauce tomate au vin rouge et servi avec une polenta souple.<\/p>\n    <ul class=\"gj-meta\" aria-label=\"Informations essentielles sur la recette\"><li>Cat\u00e9gorie : <strong>Rago\u00fbt de poisson<\/strong><\/li><li>Cuisine : <strong>Cuisine croate<\/strong><\/li><li>M\u00e9thode : <strong>Mijotage sans remuer<\/strong><\/li><li>Difficult\u00e9 : <strong>Interm\u00e9diaire<\/strong><\/li><\/ul>\n  <\/header>\n  <dl class=\"gj-facts\" aria-label=\"Temps, quantit\u00e9 et calories\"><div class=\"gj-fact\"><dt>Quantit\u00e9<\/dt><dd>6 portions<\/dd><\/div><div class=\"gj-fact\"><dt>Pr\u00e9paration<\/dt><dd>35 min<\/dd><\/div><div class=\"gj-fact\"><dt>Cuisson<\/dt><dd>45 min<\/dd><\/div><div class=\"gj-fact\"><dt>Total<\/dt><dd>1 h 20 min<\/dd><\/div><div class=\"gj-fact\"><dt>Par portion<\/dt><dd>\u2248 510 kcal<\/dd><\/div><\/dl>\n  <figure class=\"gj-hero\"><img loading=\"lazy\" src=\"https:\/\/travel-helper.b-cdn.net\/wp-media-folder-travel-s-helper\/wp-content\/uploads\/2026\/07\/Dalmatian-Brodet-3.webp\" alt=\"Large plat en terre de brodet rouge avec trois morceaux de poisson et des moules, entour\u00e9 de pain, d\u2019huile d\u2019olive et de polenta\" width=\"1600\" height=\"900\" loading=\"lazy\" decoding=\"async\"><figcaption>Les morceaux de poisson restent entiers parce que le brodet est d\u00e9plac\u00e9 en secouant le plat plut\u00f4t qu\u2019en le remuant \u00e0 la cuill\u00e8re.<\/figcaption><\/figure>\n  <section class=\"gj-section gj-intro\" aria-labelledby=\"recipe-origin-fr-hr-dalmatian-brodet\"><div class=\"gj-sec\"><span class=\"gj-sec-num\" aria-hidden=\"true\">I.<\/span><h3 id=\"recipe-origin-fr-hr-dalmatian-brodet\">Plusieurs poissons, un seul r\u00e9cipient et aucun brassage<\/h3><\/div><div class=\"gj-intro-grid\"><div class=\"gj-copy-col\"><p class=\"gj-dropcap\">La recette de brodet dalmate repose sur une id\u00e9e simple : plusieurs poissons cuisent ensemble dans une sauce de tomate, d\u2019oignon, d\u2019ail, d\u2019huile et de vin, chacun apportant une texture et une concentration diff\u00e9rentes. Le nom varie selon les zones c\u00f4ti\u00e8res, mais le principe reste celui d\u2019un rago\u00fbt marin servi avec un accompagnement capable d\u2019absorber le jus. La polenta est particuli\u00e8rement adapt\u00e9e, car sa douceur et sa texture souple \u00e9quilibrent l\u2019acidit\u00e9 de la tomate et la puissance du poisson sans ajouter un second go\u00fbt dominant.<\/p><blockquote class=\"gj-pull\">Le brodet gagne en profondeur lorsque les poissons sont vari\u00e9s, mais il garde sa structure seulement si la casserole n\u2019est pas remu\u00e9e.<\/blockquote><p>La s\u00e9lection des poissons compte davantage que la recherche d\u2019une esp\u00e8ce unique. Un poisson ferme, comme la lotte ou le congre, donne de la tenue; une dorade ou un poisson \u00e0 chair plus fine apporte du moelleux; quelques moules enrichissent le jus et signalent clairement le caract\u00e8re marin du plat. Les morceaux sont coup\u00e9s assez grands pour r\u00e9sister au mijotage. Les ar\u00eates et la peau ne sont pas n\u00e9cessairement des d\u00e9fauts : elles renforcent la sauce, \u00e0 condition que les convives sachent que le plat demande une d\u00e9gustation attentive.<\/p><p>Le geste distinctif consiste \u00e0 ne pas remuer le brodet avec une cuill\u00e8re une fois les poissons ajout\u00e9s. Les chairs deviennent fragiles d\u00e8s qu\u2019elles chauffent. Pour r\u00e9partir la sauce, la cocotte est saisie par les poign\u00e9es et secou\u00e9e doucement d\u2019avant en arri\u00e8re. Cette m\u00e9thode garde les tranches enti\u00e8res et \u00e9vite de disperser de petits fragments dans la tomate. Le r\u00e9cipient doit donc \u00eatre large, lourd et muni de poign\u00e9es s\u00fbres. Les poissons sont dispos\u00e9s en une seule couche autant que possible, les plus fermes au fond.<\/p><\/div><div class=\"gj-copy-col\"><p>La sauce commence avant le poisson. L\u2019oignon cuit lentement dans l\u2019huile jusqu\u2019\u00e0 devenir souple, puis l\u2019ail, le paprika et la tomate sont ajout\u00e9s. Le vin rouge sec et une petite quantit\u00e9 de vinaigre donnent la profondeur et l\u2019acidit\u00e9 n\u00e9cessaires; ils ne doivent pas rendre la sauce vineuse. Une r\u00e9duction de quelques minutes permet \u00e0 l\u2019alcool de s\u2019\u00e9vaporer en partie et aux ar\u00f4mes de se fondre. La tomate mijote ensuite jusqu\u2019\u00e0 perdre son go\u00fbt cru, mais elle reste assez fluide pour envelopper les morceaux sans devenir une pur\u00e9e \u00e9paisse.<\/p><p>Les moules rejoignent le plat \u00e0 la fin, car elles cuisent beaucoup plus vite que les poissons. Elles sont tri\u00e9es avec les m\u00eames pr\u00e9cautions que pour toute pr\u00e9paration de coquillages, puis ajout\u00e9es pendant les derni\u00e8res minutes sous couvercle. Les poissons sont pr\u00eats lorsque leur chair devient opaque et se d\u00e9tache en larges lamelles, autour de 63 \u00b0C au centre pour une cuisson compl\u00e8te. Les coquilles non ouvertes sont \u00e9cart\u00e9es. Le brodet repose cinq minutes hors du feu, juste assez pour calmer le bouillonnement et permettre \u00e0 la sauce de se stabiliser.<\/p><p>La polenta peut cuire en parall\u00e8le pendant que le rago\u00fbt termine son mijotage. Elle doit rester cr\u00e9meuse au service, car elle \u00e9paissit rapidement dans l\u2019assiette. Une louche de polenta est d\u00e9pos\u00e9e \u00e0 c\u00f4t\u00e9, non sous le poisson, afin que chaque portion conserve d\u2019abord la structure du brodet. Le plat final doit pr\u00e9senter des morceaux identifiables, une sauce brillante et l\u00e9g\u00e8rement acidul\u00e9e, et un \u00e9quilibre entre tomate, vin et iode. Il ne recherche ni la finesse d\u2019un bouillon clair ni la densit\u00e9 d\u2019une soupe mix\u00e9e; sa force vient d\u2019un jus construit autour de poissons intacts.<\/p><\/div><\/div><\/section>\n  <aside class=\"gj-rail\" aria-labelledby=\"recipe-timeline-fr-hr-dalmatian-brodet\">\n    <div class=\"gj-rail-head\"><div><p class=\"gj-rail-kicker\">De la sauce tomate aux poissons intacts<\/p><h3 id=\"recipe-timeline-fr-hr-dalmatian-brodet\">Rythme de pr\u00e9paration<\/h3><\/div><p class=\"gj-rail-total\">Actif : 35 min \u00b7 Mijotage : 45 min<\/p><\/div>\n    <ol class=\"gj-rail-track\"><li class=\"gj-rail-stop\"><time datetime=\"PT0M\">0:00<\/time><span>Parer les poissons, trier les moules et pr\u00e9parer les aromates.<\/span><\/li><li class=\"gj-rail-stop\"><time datetime=\"PT15M\">0:15<\/time><span>Faire fondre l\u2019oignon et construire la base tomate-vin.<\/span><\/li><li class=\"gj-rail-stop\"><time datetime=\"PT35M\">0:35<\/time><span>Disposer les poissons et mijoter sans remuer.<\/span><\/li><li class=\"gj-rail-stop\"><time datetime=\"PT1H5M\">1:05<\/time><span>Ajouter les moules, cuire la polenta et laisser reposer.<\/span><\/li><\/ol>\n    <p class=\"gj-rail-sum\"><strong>La recette en bref.<\/strong> L\u2019oignon est longuement assoupli dans l\u2019huile d\u2019olive avant l\u2019ajout de l\u2019ail, du paprika, de la tomate, du vin rouge et d\u2019un peu de vinaigre. Apr\u00e8s une courte r\u00e9duction, les morceaux de poisson les plus fermes sont dispos\u00e9s dans la sauce, puis les poissons plus d\u00e9licats sont ajout\u00e9s. La cocotte n\u2019est jamais remu\u00e9e \u00e0 la cuill\u00e8re : elle est secou\u00e9e doucement pour r\u00e9partir le liquide sans casser les chairs. Les moules entrent pendant les derni\u00e8res minutes et les coquilles rest\u00e9es ferm\u00e9es sont jet\u00e9es. Une polenta souple est pr\u00e9par\u00e9e en parall\u00e8le et servie \u00e0 c\u00f4t\u00e9. Le brodet repose cinq minutes avant le partage, afin que la sauce se calme et se fixe autour des morceaux.<\/p>\n  <\/aside>\n  <section class=\"gj-section gj-ing-wrap\" aria-labelledby=\"recipe-ingredients-fr-hr-dalmatian-brodet\"><div class=\"gj-sec\"><span class=\"gj-sec-num\" aria-hidden=\"true\">II.<\/span><h3 id=\"recipe-ingredients-fr-hr-dalmatian-brodet\">Ingr\u00e9dients<\/h3><\/div><div class=\"gj-ing-grid\"><div class=\"gj-ing-col\"><section class=\"gj-ing-group\" aria-labelledby=\"recipe-ing-1-fr-hr-dalmatian-brodet\">\n          <h4 id=\"recipe-ing-1-fr-hr-dalmatian-brodet\">Pour le brodet<\/h4>\n          <ul><li><strong>600 g de lotte ou de congre en gros morceaux<\/strong><em>Un poisson ferme sert de base au rago\u00fbt.<\/em><\/li><li><strong>400 g de dorade ou de rascasse en darnes<\/strong><em>Garder la peau pour prot\u00e9ger la chair.<\/em><\/li><li><strong>300 g de filet de cabillaud en gros morceaux<\/strong><\/li><li><strong>500 g de moules fra\u00eeches, bross\u00e9es et \u00e9barb\u00e9es<\/strong><\/li><li><strong>60 ml d\u2019huile d\u2019olive extra-vierge<\/strong><\/li><li><strong>300 g d\u2019oignons, finement \u00e9minc\u00e9s<\/strong><\/li><li><strong>5 gousses d\u2019ail, hach\u00e9es<\/strong><\/li><li><strong>800 g de tomates concass\u00e9es<\/strong><\/li><li><strong>200 ml de vin rouge sec<\/strong><\/li><li><strong>30 ml de vinaigre de vin rouge<\/strong><\/li><li><strong>2 feuilles de laurier<\/strong><\/li><li><strong>1 cuill\u00e8re \u00e0 caf\u00e9 de paprika doux<\/strong><\/li><li><strong>6 g de sel fin<\/strong><\/li><li><strong>1\/2 cuill\u00e8re \u00e0 caf\u00e9 de poivre noir moulu<\/strong><\/li><li><strong>15 g de persil plat, hach\u00e9<\/strong><\/li><\/ul>\n        <\/section><\/div><div class=\"gj-ing-col\"><section class=\"gj-ing-group\" aria-labelledby=\"recipe-ing-2-fr-hr-dalmatian-brodet\">\n          <h4 id=\"recipe-ing-2-fr-hr-dalmatian-brodet\">Pour la polenta<\/h4>\n          <ul><li><strong>250 g de semoule de ma\u00efs pour polenta<\/strong><\/li><li><strong>1 l d\u2019eau<\/strong><\/li><li><strong>6 g de sel fin<\/strong><\/li><li><strong>20 ml d\u2019huile d\u2019olive extra-vierge<\/strong><\/li><\/ul>\n        <\/section><aside class=\"gj-ing-note\"><strong>Allerg\u00e8nes et remplacements.<\/strong> La recette contient du poisson, des mollusques et des sulfites provenant du vin et du vinaigre. Les esp\u00e8ces peuvent \u00eatre adapt\u00e9es selon l\u2019arrivage, mais il faut conserver au moins un poisson ferme. Une version sans mollusques est possible en supprimant les moules et en ajoutant 150 ml de fumet de poisson non sal\u00e9.<\/aside><\/div><\/div><\/section>\n  <section class=\"gj-section gj-steps-wrap\" aria-labelledby=\"recipe-method-fr-hr-dalmatian-brodet\"><div class=\"gj-sec\"><span class=\"gj-sec-num\" aria-hidden=\"true\">III.<\/span><h3 id=\"recipe-method-fr-hr-dalmatian-brodet\">Pr\u00e9paration, \u00e9tape par \u00e9tape<\/h3><\/div><h4 class=\"gj-stage\"><span aria-hidden=\"true\">01<\/span> Base tomate et pr\u00e9paration du poisson<\/h4><ol class=\"gj-steps\"><li><div><p class=\"gj-step-t\">Pr\u00e9parez les produits de la mer<\/p><p class=\"gj-step-x\">\u00c9pongez les morceaux de poisson et v\u00e9rifiez les ar\u00eates accessibles. Triez, brossez et \u00e9barbez les moules; jetez celles qui sont cass\u00e9es ou ne se referment pas.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Faites fondre les oignons<\/p><p class=\"gj-step-x\">Chauffez 60 ml d\u2019huile dans une cocotte large. Ajoutez les oignons et cuisez 10 minutes \u00e0 feu moyen-doux jusqu\u2019\u00e0 ce qu\u2019ils soient souples et l\u00e9g\u00e8rement dor\u00e9s.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Construisez la sauce<\/p><p class=\"gj-step-x\">Ajoutez l\u2019ail et le paprika pendant 30 secondes. Incorporez les tomates, le vin, le vinaigre, le laurier, le sel et le poivre. Faites fr\u00e9mir 12 minutes \u00e0 d\u00e9couvert pour r\u00e9duire l\u00e9g\u00e8rement.<\/p><\/div><\/li><\/ol><h4 class=\"gj-stage\"><span aria-hidden=\"true\">02<\/span> Mijotage du brodet<\/h4><ol class=\"gj-steps\"><li><div><p class=\"gj-step-t\">Disposez les poissons fermes<\/p><p class=\"gj-step-x\">Placez la lotte ou le congre dans la sauce en une couche. Couvrez \u00e0 moiti\u00e9 et mijotez 10 minutes \u00e0 feu doux, en secouant la cocotte une fois sans utiliser de cuill\u00e8re.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Ajoutez les poissons d\u00e9licats<\/p><p class=\"gj-step-x\">D\u00e9posez la dorade et le cabillaud entre les premiers morceaux. Poursuivez la cuisson 10 \u00e0 12 minutes en secouant doucement la cocotte. <span class=\"gj-cue\">La chair doit devenir opaque et atteindre environ 63 \u00b0C au centre sans se d\u00e9sagr\u00e9ger.<\/span><\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Ouvrez les moules<\/p><p class=\"gj-step-x\">R\u00e9partissez les moules sur le dessus, couvrez et cuisez 5 \u00e0 7 minutes. Jetez les coquilles rest\u00e9es ferm\u00e9es, puis parsemez le persil et laissez reposer le brodet 5 minutes hors du feu.<\/p><\/div><\/li><\/ol><h4 class=\"gj-stage\"><span aria-hidden=\"true\">03<\/span> Polenta et service<\/h4><ol class=\"gj-steps\"><li><div><p class=\"gj-step-t\">Cuisez la polenta<\/p><p class=\"gj-step-x\">Portez l\u2019eau sal\u00e9e \u00e0 \u00e9bullition, versez la semoule en pluie en fouettant, puis cuisez selon le temps indiqu\u00e9 sur l\u2019emballage, g\u00e9n\u00e9ralement 20 \u00e0 25 minutes, en remuant r\u00e9guli\u00e8rement.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Assouplissez et dressez<\/p><p class=\"gj-step-x\">Incorporez 20 ml d\u2019huile d\u2019olive \u00e0 la polenta. Servez-la imm\u00e9diatement \u00e0 c\u00f4t\u00e9 du brodet et nappez chaque portion d\u2019un peu de sauce sans recouvrir compl\u00e8tement les morceaux de poisson.<\/p><\/div><\/li><\/ol><\/section>\n  <section class=\"gj-section gj-practical\" aria-labelledby=\"recipe-practical-fr-hr-dalmatian-brodet\"><div class=\"gj-sec\"><span class=\"gj-sec-num\" aria-hidden=\"true\">IV.<\/span><h3 id=\"recipe-practical-fr-hr-dalmatian-brodet\">Service, conservation et adaptations<\/h3><\/div><div class=\"gj-info-grid\"><section class=\"gj-info-card\"><h4>Service et accords<\/h4><p>Servir dans des assiettes creuses, avec la polenta sur le c\u00f4t\u00e9 et assez de sauce pour l\u2019impr\u00e9gner progressivement. Du pain n\u2019est pas indispensable si la polenta est g\u00e9n\u00e9reuse. Un vin rouge l\u00e9ger ou un blanc structur\u00e9 peut accompagner le plat, \u00e0 condition de conserver une acidit\u00e9 suffisante face \u00e0 la tomate.<\/p><\/section><section class=\"gj-info-card\"><h4>Conservation et r\u00e9chauffage<\/h4><p>Refroidir rapidement les restes et les conserver au r\u00e9frig\u00e9rateur pendant 2 jours au maximum. R\u00e9chauffer \u00e0 feu doux jusqu\u2019\u00e0 74 \u00b0C, sans remuer vigoureusement. La polenta se garde s\u00e9par\u00e9ment et s\u2019assouplit avec un peu d\u2019eau chaude. La cong\u00e9lation est possible un mois, mais les poissons d\u00e9licats perdent une partie de leur texture.<\/p><\/section><section class=\"gj-info-card\"><h4>Quatre variations r\u00e9alisables<\/h4><ul><li>Remplacer le cabillaud par du calamar en anneaux, ajout\u00e9 avec le poisson ferme.<\/li><li>Utiliser un vin blanc sec pour une sauce plus vive et moins sombre.<\/li><li>Ajouter quelques crevettes crues pendant les cinq derni\u00e8res minutes de cuisson.<\/li><li>Pr\u00e9parer une polenta plus ferme, la refroidir, puis la griller en tranches le lendemain.<\/li><\/ul><\/section><section class=\"gj-info-card\"><h4>Trois observations de cuisine d\u2019essai<\/h4><ol><li>Les morceaux d\u2019au moins 5 cm r\u00e9sistent mieux au mijotage que de petits cubes.<\/li><li>Le paprika se chauffe bri\u00e8vement; br\u00fbl\u00e9, il donne une amertume persistante \u00e0 toute la sauce.<\/li><li>La cocotte se secoue horizontalement par les poign\u00e9es, sans mouvement vertical qui ferait \u00e9clabousser le jus.<\/li><\/ol><\/section><section class=\"gj-info-card gj-info-card--wide\"><h4>Mat\u00e9riel n\u00e9cessaire<\/h4><ul><li>Cocotte large et lourde avec couvercle<\/li><li>Casserole \u00e0 fond \u00e9pais pour la polenta<\/li><li>Fouet<\/li><li>\u00c9cumoire<\/li><li>Thermom\u00e8tre \u00e0 lecture instantan\u00e9e<\/li><\/ul><\/section><\/div><\/section>\n  <section class=\"gj-section gj-nutri\" aria-labelledby=\"recipe-nutrition-fr-hr-dalmatian-brodet\"><div class=\"gj-sec\"><span class=\"gj-sec-num\" aria-hidden=\"true\">V.<\/span><h3 id=\"recipe-nutrition-fr-hr-dalmatian-brodet\">Valeurs nutritionnelles par portion<\/h3><\/div><dl class=\"gj-nutri-row\"><div><dt>Calories<\/dt><dd>\u2248 510 kcal<\/dd><\/div><div><dt>Glucides<\/dt><dd>\u2248 43 g<\/dd><\/div><div><dt>Prot\u00e9ines<\/dt><dd>\u2248 42 g<\/dd><\/div><div><dt>Lipides<\/dt><dd>\u2248 17 g<\/dd><\/div><div><dt>Fibres<\/dt><dd>\u2248 4 g<\/dd><\/div><div><dt>Sodium<\/dt><dd>\u2248 780 mg<\/dd><\/div><\/dl><p class=\"gj-nutri-cap\"><strong>Portion :<\/strong> 1 portion de brodet avec environ 180 g de polenta cuite. <strong>Allerg\u00e8nes principaux :<\/strong> poisson, mollusques et sulfites. Ces valeurs sont une estimation approximative fond\u00e9e sur des donn\u00e9es de composition usuelles ; elles varient selon les marques, le parage, l\u2019absorption et le partage r\u00e9el des portions.<\/p><\/section>\n  <footer class=\"gj-close\"><p class=\"gj-close-kicker\">Derni\u00e8re lecture<\/p><p class=\"gj-close-quote\">Une sauce rouge, plusieurs chairs de poisson et un mouvement de casserole assez doux pour que chaque morceau reste reconnaissable.<\/p><p class=\"gj-close-copy\">Le brodet se construit par couches et par temps de cuisson, non par brassage. Une s\u00e9lection vari\u00e9e de poissons, une tomate bien r\u00e9duite et une polenta servie souple donnent un plat complet dont le jus reste aussi important que les morceaux.<\/p><\/footer>\n<\/section>\n<script type=\"application\/ld+json\" id=\"recipe-schema-fr-hr-dalmatian-brodet\">\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"Recipe\",\n  \"name\": \"Brodet dalmate aux poissons de roche avec tomate, vin rouge et polenta\",\n  \"description\": \"Un rago\u00fbt c\u00f4tier de poissons fermes et de moules, mijot\u00e9 sans remuer dans une sauce tomate au vin rouge et servi avec une polenta souple.\",\n  \"inLanguage\": \"fr\",\n  \"image\": [\n    \"https:\/\/travel-helper.b-cdn.net\/wp-media-folder-travel-s-helper\/wp-content\/uploads\/2026\/07\/Dalmatian-Brodet-2.webp\",\n    \"https:\/\/travel-helper.b-cdn.net\/wp-media-folder-travel-s-helper\/wp-content\/uploads\/2026\/07\/Dalmatian-Brodet-1.webp\",\n    \"https:\/\/travel-helper.b-cdn.net\/wp-media-folder-travel-s-helper\/wp-content\/uploads\/2026\/07\/Dalmatian-Brodet-3.webp\"\n  ],\n  \"author\": {\n    \"@type\": \"Organization\",\n    \"@id\": \"https:\/\/travelshelper.com\/#organization\",\n    \"name\": \"Travel S Helper\",\n    \"url\": \"https:\/\/travelshelper.com\"\n  },\n  \"recipeCuisine\": \"Cuisine croate\",\n  \"recipeCategory\": \"Rago\u00fbt de poisson\",\n  \"cookingMethod\": \"Mijotage sans remuer\",\n  \"keywords\": \"recette de brodet dalmate, rago\u00fbt de poisson croate, brodet aux poissons et moules, brodet servi avec polenta, poisson mijot\u00e9 \u00e0 la tomate et au vin rouge\",\n  \"prepTime\": \"PT35M\",\n  \"cookTime\": \"PT45M\",\n  \"totalTime\": \"PT1H20M\",\n  \"recipeYield\": \"6 portions\",\n  \"nutrition\": {\n    \"@type\": \"NutritionInformation\",\n    \"calories\": \"510 kcal\",\n    \"carbohydrateContent\": \"43 g\",\n    \"proteinContent\": \"42 g\",\n    \"fatContent\": \"17 g\",\n    \"fiberContent\": \"4 g\",\n    \"sodiumContent\": \"780 mg\",\n    \"servingSize\": \"1 portion de brodet avec environ 180 g de polenta cuite\"\n  },\n  \"recipeIngredient\": [\n    \"600 g de lotte ou de congre en gros morceaux\",\n    \"400 g de dorade ou de rascasse en darnes\",\n    \"300 g de filet de cabillaud en gros morceaux\",\n    \"500 g de moules fra\u00eeches, bross\u00e9es et \u00e9barb\u00e9es\",\n    \"60 ml d\u2019huile d\u2019olive extra-vierge\",\n    \"300 g d\u2019oignons, finement \u00e9minc\u00e9s\",\n    \"5 gousses d\u2019ail, hach\u00e9es\",\n    \"800 g de tomates concass\u00e9es\",\n    \"200 ml de vin rouge sec\",\n    \"30 ml de vinaigre de vin rouge\",\n    \"2 feuilles de laurier\",\n    \"1 cuill\u00e8re \u00e0 caf\u00e9 de paprika doux\",\n    \"6 g de sel fin\",\n    \"1\/2 cuill\u00e8re \u00e0 caf\u00e9 de poivre noir moulu\",\n    \"15 g de persil plat, hach\u00e9\",\n    \"250 g de semoule de ma\u00efs pour polenta\",\n    \"1 l d\u2019eau\",\n    \"6 g de sel fin\",\n    \"20 ml d\u2019huile d\u2019olive extra-vierge\"\n  ],\n  \"recipeInstructions\": [\n    {\n      \"@type\": \"HowToSection\",\n      \"name\": \"Base tomate et pr\u00e9paration du poisson\",\n      \"itemListElement\": [\n        {\n          \"@type\": \"HowToStep\",\n          \"name\": \"Pr\u00e9parez les produits de la mer\",\n          \"text\": \"\u00c9pongez les morceaux de poisson et v\u00e9rifiez les ar\u00eates accessibles. Triez, brossez et \u00e9barbez les moules; jetez celles qui sont cass\u00e9es ou ne se referment pas.\"\n        },\n        {\n          \"@type\": \"HowToStep\",\n          \"name\": \"Faites fondre les oignons\",\n          \"text\": \"Chauffez 60 ml d\u2019huile dans une cocotte large. Ajoutez les oignons et cuisez 10 minutes \u00e0 feu moyen-doux jusqu\u2019\u00e0 ce qu\u2019ils soient souples et l\u00e9g\u00e8rement dor\u00e9s.\"\n        },\n        {\n          \"@type\": \"HowToStep\",\n          \"name\": \"Construisez la sauce\",\n          \"text\": \"Ajoutez l\u2019ail et le paprika pendant 30 secondes. Incorporez les tomates, le vin, le vinaigre, le laurier, le sel et le poivre. Faites fr\u00e9mir 12 minutes \u00e0 d\u00e9couvert pour r\u00e9duire l\u00e9g\u00e8rement.\"\n        }\n      ]\n    },\n    {\n      \"@type\": \"HowToSection\",\n      \"name\": \"Mijotage du brodet\",\n      \"itemListElement\": [\n        {\n          \"@type\": \"HowToStep\",\n          \"name\": \"Disposez les poissons fermes\",\n          \"text\": \"Placez la lotte ou le congre dans la sauce en une couche. Couvrez \u00e0 moiti\u00e9 et mijotez 10 minutes \u00e0 feu doux, en secouant la cocotte une fois sans utiliser de cuill\u00e8re.\"\n        },\n        {\n          \"@type\": \"HowToStep\",\n          \"name\": \"Ajoutez les poissons d\u00e9licats\",\n          \"text\": \"D\u00e9posez la dorade et le cabillaud entre les premiers morceaux. Poursuivez la cuisson 10 \u00e0 12 minutes en secouant doucement la cocotte. La chair doit devenir opaque et atteindre environ 63 \u00b0C au centre sans se d\u00e9sagr\u00e9ger.\"\n        },\n        {\n          \"@type\": \"HowToStep\",\n          \"name\": \"Ouvrez les moules\",\n          \"text\": \"R\u00e9partissez les moules sur le dessus, couvrez et cuisez 5 \u00e0 7 minutes. Jetez les coquilles rest\u00e9es ferm\u00e9es, puis parsemez le persil et laissez reposer le brodet 5 minutes hors du feu.\"\n        }\n      ]\n    },\n    {\n      \"@type\": \"HowToSection\",\n      \"name\": \"Polenta et service\",\n      \"itemListElement\": [\n        {\n          \"@type\": \"HowToStep\",\n          \"name\": \"Cuisez la polenta\",\n          \"text\": \"Portez l\u2019eau sal\u00e9e \u00e0 \u00e9bullition, versez la semoule en pluie en fouettant, puis cuisez selon le temps indiqu\u00e9 sur l\u2019emballage, g\u00e9n\u00e9ralement 20 \u00e0 25 minutes, en remuant r\u00e9guli\u00e8rement.\"\n        },\n        {\n          \"@type\": \"HowToStep\",\n          \"name\": \"Assouplissez et dressez\",\n          \"text\": \"Incorporez 20 ml d\u2019huile d\u2019olive \u00e0 la polenta. Servez-la imm\u00e9diatement \u00e0 c\u00f4t\u00e9 du brodet et nappez chaque portion d\u2019un peu de sauce sans recouvrir compl\u00e8tement les morceaux de poisson.\"\n        }\n      ]\n    }\n  ]\n}\n<\/script>\n<script id=\"recipe-meta-sync-fr-hr-dalmatian-brodet\">\n(function(){\n  var schemaId='recipe-schema-fr-hr-dalmatian-brodet';\n  var el=document.getElementById(schemaId);\n  if(!el) return;\n  var q=function(s){return document.querySelector(s);};\n  var value=function(node){return node ? (node.content || node.getAttribute('datetime') || '') : '';};\n  var utc=function(raw){\n    if(!raw) return '';\n    if(\/Z$|[+-]d{2}:d{2}$\/.test(raw)) return raw;\n    return raw.replace(' ','T')+'Z';\n  };\n  var apply=function(data,pub,mod,pageUrl){\n    if(pub) data.datePublished=pub;\n    if(mod) data.dateModified=mod;\n    if(pageUrl){\n      data.url=pageUrl;\n      data.mainEntityOfPage=pageUrl;\n      data['@id']=pageUrl+'#recipe';\n    }\n    if(!data.inLanguage){\n      var recipeSection=q('#recipe-fr-hr-dalmatian-brodet[lang]');\n      var language=(recipeSection && recipeSection.lang) || document.documentElement.lang || '';\n      if(language) data.inLanguage=language;\n    }\n    el.textContent=JSON.stringify(data);\n  };\n  try{\n    var data=JSON.parse(el.textContent);\n    var pub=value(q('meta[property=\"article:published_time\"]'));\n    var mod=value(q('meta[property=\"article:modified_time\"]')) || value(q('meta[property=\"og:updated_time\"]'));\n\n    if(!pub || !mod){\n      document.querySelectorAll('script[type=\"application\/ld+json\"]').forEach(function(script){\n        if(script===el) return;\n        try{\n          var parsed=JSON.parse(script.textContent);\n          var nodes=Array.isArray(parsed) ? parsed : (Array.isArray(parsed['@graph']) ? parsed['@graph'] : [parsed]);\n          nodes.forEach(function(node){\n            if(!node || typeof node!=='object') return;\n            var types=Array.isArray(node['@type']) ? node['@type'] : [node['@type']];\n            var isArticle=types.some(function(type){return typeof type==='string' && \/Article|BlogPosting|NewsArticle\/.test(type);});\n            if(!isArticle) return;\n            if(!pub && node.datePublished) pub=node.datePublished;\n            if(!mod && node.dateModified) mod=node.dateModified;\n          });\n        }catch(ignore){}\n      });\n    }\n\n    if(!pub) pub=value(q('time.published[datetime],time.entry-date.published[datetime],time[itemprop=\"datePublished\"][datetime]'));\n    if(!mod) mod=value(q('time.updated-date[datetime],time.updated[datetime],time.entry-date.updated[datetime],time[itemprop=\"dateModified\"][datetime]'));\n\n    var canonical=q('link[rel=\"canonical\"]');\n    var pageUrl=canonical && canonical.href ? canonical.href : '';\n    var apiLinks=document.querySelectorAll('link[rel=\"alternate\"][type=\"application\/json\"]');\n    var api=null;\n    Array.prototype.some.call(apiLinks,function(node){\n      if(node.href && node.href.indexOf('\/wp-json\/wp\/v2\/')!==-1 && node.href.indexOf('\/oembed\/')===-1){\n        api=node;\n        return true;\n      }\n      return false;\n    });\n\n    if((!pub || !mod || !pageUrl) && api && window.fetch){\n      fetch(api.href,{credentials:'same-origin'})\n        .then(function(response){if(!response.ok) throw new Error('REST'); return response.json();})\n        .then(function(post){\n          if(!pub && post.date_gmt) pub=utc(post.date_gmt);\n          if(!mod && post.modified_gmt) mod=utc(post.modified_gmt);\n          if(!pageUrl && post.link) pageUrl=post.link;\n          apply(data,pub,mod,pageUrl);\n        })\n        .catch(function(){apply(data,pub,mod,pageUrl);});\n    }else{\n      apply(data,pub,mod,pageUrl);\n    }\n  }catch(ignore){}\n})();\n<\/script>\n","protected":false},"excerpt":{"rendered":"<p>Un rago\u00fbt dalmate de plusieurs poissons et moules, cuit sans remuer dans une sauce de tomate, d\u2019oignon, d\u2019ail et de vin rouge, puis servi avec une polenta souple.<\/p>\n","protected":false},"featured_media":3849,"parent":3740,"menu_order":0,"template":"","tags":[],"tsh_dish_type":[60,59],"tsh_national_cuisine":[132],"class_list":["post-3848","tsh_food","type-tsh_food","status-publish","has-post-thumbnail","tsh_dish_type-ragouts","tsh_dish_type-ragouts-et-plats-mijotes","tsh_national_cuisine-cuisine-croate"],"_links":{"self":[{"href":"https:\/\/travelshelper.com\/fr\/wp-json\/wp\/v2\/tsh_food\/3848","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/travelshelper.com\/fr\/wp-json\/wp\/v2\/tsh_food"}],"about":[{"href":"https:\/\/travelshelper.com\/fr\/wp-json\/wp\/v2\/types\/tsh_food"}],"up":[{"embeddable":true,"href":"https:\/\/travelshelper.com\/fr\/wp-json\/wp\/v2\/tsh_food\/3740"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/travelshelper.com\/fr\/wp-json\/wp\/v2\/media\/3849"}],"wp:attachment":[{"href":"https:\/\/travelshelper.com\/fr\/wp-json\/wp\/v2\/media?parent=3848"}],"wp:term":[{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/travelshelper.com\/fr\/wp-json\/wp\/v2\/tags?post=3848"},{"taxonomy":"tsh_dish_type","embeddable":true,"href":"https:\/\/travelshelper.com\/fr\/wp-json\/wp\/v2\/tsh_dish_type?post=3848"},{"taxonomy":"tsh_national_cuisine","embeddable":true,"href":"https:\/\/travelshelper.com\/fr\/wp-json\/wp\/v2\/tsh_national_cuisine?post=3848"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}