{"id":4216,"date":"2026-07-26T11:51:47","date_gmt":"2026-07-26T11:51:47","guid":{"rendered":"https:\/\/travelshelper.com\/sr\/svet-hrane\/hrvatska-nacionalna-jela\/dalmatinski-brodet\/"},"modified":"2026-07-26T11:51:47","modified_gmt":"2026-07-26T11:51:47","slug":"dalmatinski-brodet","status":"publish","type":"tsh_food","link":"https:\/\/travelshelper.com\/sr\/svet-hrane\/hrvatska-nacionalna-jela\/dalmatinski-brodet\/","title":{"rendered":"Dalmatinski brodet"},"content":{"rendered":"\n<style>\n\/* Compact editorial recipe layout \u2014 fully scoped to this recipe section. *\/\n#recipe-sr-latn-hr-dalmatian-brodet{\n  --gj-bg:#f5f2eb;--gj-surface:#fffdfa;--gj-surface-soft:#f8f4ec;\n  --gj-ink:#1d2421;--gj-ink-soft:#414a46;--gj-muted:#656c68;\n  --gj-gold:#8f6318;--gj-gold-deep:#7d4f13;--gj-gold-soft:#efe2c8;\n  --gj-night:#24312e;--gj-night-deep:#18211f;\n  --gj-line:rgba(36,49,46,.12);--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;isolation:isolate;box-sizing:border-box;\n  width:min(1040px,calc(100% - 24px));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;border:1px solid var(--gj-line);border-radius:20px;\n  background:radial-gradient(circle at 4% 0%,rgba(143,99,24,.08),transparent 24rem),var(--gj-bg);\n  box-shadow:0 18px 52px rgba(36,49,46,.085);color:var(--gj-ink);\n  font-family:var(--gj-sans);font-size:16px;font-weight:400;line-height:1.64;\n  text-rendering:optimizeLegibility;-webkit-font-smoothing:antialiased;\n  content-visibility:auto;contain-intrinsic-size:3800px;\n}\n#recipe-sr-latn-hr-dalmatian-brodet *,#recipe-sr-latn-hr-dalmatian-brodet *::before,#recipe-sr-latn-hr-dalmatian-brodet *::after{box-sizing:border-box}\n#recipe-sr-latn-hr-dalmatian-brodet :where(h2,h3,h4,p,figure,figcaption,blockquote,ul,ol,li,dl,dt,dd){margin:0;padding:0}\n#recipe-sr-latn-hr-dalmatian-brodet :where(img){max-width:100%}\n#recipe-sr-latn-hr-dalmatian-brodet .gj-serif{font-family:var(--gj-serif);font-style:italic;font-weight:400}\n#recipe-sr-latn-hr-dalmatian-brodet ::selection{background:var(--gj-gold-soft);color:var(--gj-night-deep)}\n#recipe-sr-latn-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-sr-latn-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-sr-latn-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-sr-latn-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-sr-latn-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\/* Masthead and title *\/\n#recipe-sr-latn-hr-dalmatian-brodet .gj-masthead{max-width:900px;margin-bottom:clamp(22px,3vw,30px)}\n#recipe-sr-latn-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-sr-latn-hr-dalmatian-brodet .gj-eyebrow::before{content:\"\";width:26px;height:1px;flex:0 0 auto;background:currentColor}\n#recipe-sr-latn-hr-dalmatian-brodet .gj-title{max-width:920px;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-sr-latn-hr-dalmatian-brodet .gj-title-main,#recipe-sr-latn-hr-dalmatian-brodet .gj-title-accent{display:block}\n#recipe-sr-latn-hr-dalmatian-brodet .gj-title b{font-weight:750}\n#recipe-sr-latn-hr-dalmatian-brodet .gj-title-accent{max-width:840px;margin-top:7px;color:var(--gj-gold);font-size:.61em;letter-spacing:-.018em;line-height:1.1}\n#recipe-sr-latn-hr-dalmatian-brodet .gj-sub{max-width:790px;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-sr-latn-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-sr-latn-hr-dalmatian-brodet .gj-meta li{display:inline-flex;align-items:center;white-space:nowrap}\n#recipe-sr-latn-hr-dalmatian-brodet .gj-meta li+li::before{content:\"\";width:3px;height:3px;margin-inline:10px;border-radius:50%;background:var(--gj-gold);opacity:.7}\n#recipe-sr-latn-hr-dalmatian-brodet .gj-meta strong{margin-inline-start:4px;color:var(--gj-ink);font-weight:650}\n\n\/* Unified facts strip *\/\n#recipe-sr-latn-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-sr-latn-hr-dalmatian-brodet .gj-fact{min-width:0;padding:12px 14px;background:rgba(255,253,250,.9)}\n#recipe-sr-latn-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-sr-latn-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-sr-latn-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-sr-latn-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-sr-latn-hr-dalmatian-brodet .gj-hero img{display:block;width:100%;height:auto;aspect-ratio:16\/9;object-fit:cover}\n#recipe-sr-latn-hr-dalmatian-brodet .gj-hero figcaption{position:absolute;z-index:1;inset-inline:13px;bottom:13px;width:fit-content;max-width:min(620px,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,.92);font-size:12px;line-height:1.45;backdrop-filter:blur(10px)}\n\n\/* Lean section headings *\/\n#recipe-sr-latn-hr-dalmatian-brodet .gj-section{scroll-margin-top:20px}\n#recipe-sr-latn-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-sr-latn-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-sr-latn-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-sr-latn-hr-dalmatian-brodet .gj-sec::after{content:\"\";height:1px;background:linear-gradient(90deg,var(--gj-line-strong),transparent)}\n\n\/* Editorial introduction *\/\n#recipe-sr-latn-hr-dalmatian-brodet .gj-intro{margin-bottom:clamp(42px,5vw,56px)}\n#recipe-sr-latn-hr-dalmatian-brodet .gj-intro-grid{display:grid;grid-template-columns:minmax(0,1fr);gap:0 42px}\n#recipe-sr-latn-hr-dalmatian-brodet .gj-copy-col{min-width:0}\n#recipe-sr-latn-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-sr-latn-hr-dalmatian-brodet .gj-intro p:last-child{margin-bottom:0}\n#recipe-sr-latn-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-sr-latn-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\/* Dark preparation timeline *\/\n#recipe-sr-latn-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-sr-latn-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-sr-latn-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-sr-latn-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-sr-latn-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-sr-latn-hr-dalmatian-brodet .gj-rail-total{color:#d3cec3;font-size:12px;white-space:nowrap}\n#recipe-sr-latn-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-sr-latn-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-sr-latn-hr-dalmatian-brodet .gj-rail-stop{position:relative;min-width:0;padding-top:20px}\n#recipe-sr-latn-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-sr-latn-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-sr-latn-hr-dalmatian-brodet .gj-rail-stop span{display:block;color:#c9c5bb;font-size:12.5px;line-height:1.5}\n#recipe-sr-latn-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-sr-latn-hr-dalmatian-brodet .gj-rail-sum strong{color:#f5f1e9;font-weight:650}\n\n\/* Ingredient panels *\/\n#recipe-sr-latn-hr-dalmatian-brodet .gj-ing-wrap,#recipe-sr-latn-hr-dalmatian-brodet .gj-steps-wrap,#recipe-sr-latn-hr-dalmatian-brodet .gj-practical,#recipe-sr-latn-hr-dalmatian-brodet .gj-nutri{margin-bottom:clamp(42px,5vw,56px)}\n#recipe-sr-latn-hr-dalmatian-brodet .gj-ing-grid{display:grid;grid-template-columns:minmax(0,1fr);gap:14px}\n#recipe-sr-latn-hr-dalmatian-brodet .gj-ing-col{display:grid;gap:14px;align-content:start;min-width:0}\n#recipe-sr-latn-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-sr-latn-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-sr-latn-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-sr-latn-hr-dalmatian-brodet .gj-ing-group ul{list-style:none}\n#recipe-sr-latn-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-sr-latn-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-sr-latn-hr-dalmatian-brodet .gj-ing-group li strong{color:var(--gj-ink);font-weight:650}\n#recipe-sr-latn-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-sr-latn-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-sr-latn-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-sr-latn-hr-dalmatian-brodet .gj-ing-note strong{color:#453514;font-weight:700}\n\n\/* Compact instruction rows *\/\n#recipe-sr-latn-hr-dalmatian-brodet .gj-steps-wrap{counter-reset:gj-step}\n#recipe-sr-latn-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-sr-latn-hr-dalmatian-brodet .gj-stage:first-of-type{margin-top:0}\n#recipe-sr-latn-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-sr-latn-hr-dalmatian-brodet .gj-stage::after{content:\"\";flex:1;height:1px;background:linear-gradient(90deg,var(--gj-line-strong),transparent)}\n#recipe-sr-latn-hr-dalmatian-brodet .gj-steps{display:grid;list-style:none;border-top:1px solid var(--gj-line)}\n#recipe-sr-latn-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-sr-latn-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-sr-latn-hr-dalmatian-brodet .gj-step-t{margin-bottom:3px;color:var(--gj-ink);font-size:15.5px;font-weight:700;line-height:1.35}\n#recipe-sr-latn-hr-dalmatian-brodet .gj-step-x{color:var(--gj-ink-soft);font-size:14.2px;line-height:1.6}\n\n\/* Practical information *\/\n#recipe-sr-latn-hr-dalmatian-brodet .gj-info-grid{display:grid;grid-template-columns:minmax(0,1fr);gap:12px}\n#recipe-sr-latn-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-sr-latn-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-sr-latn-hr-dalmatian-brodet .gj-info-card h4::before{content:\"\";width:14px;height:1px;flex:0 0 auto;background:var(--gj-gold)}\n#recipe-sr-latn-hr-dalmatian-brodet .gj-info-card p,#recipe-sr-latn-hr-dalmatian-brodet .gj-info-card li{color:var(--gj-ink-soft);font-size:13.7px;line-height:1.6}\n#recipe-sr-latn-hr-dalmatian-brodet .gj-info-card ul,#recipe-sr-latn-hr-dalmatian-brodet .gj-info-card ol{margin-top:6px;padding-inline-start:19px}\n#recipe-sr-latn-hr-dalmatian-brodet .gj-info-card li+li{margin-top:5px}\n#recipe-sr-latn-hr-dalmatian-brodet .gj-info-card li::marker{color:var(--gj-gold);font-weight:700}\n#recipe-sr-latn-hr-dalmatian-brodet .gj-info-card--wide ul{columns:2;column-gap:28px}\n\n\/* Unified nutrition strip *\/\n#recipe-sr-latn-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-sr-latn-hr-dalmatian-brodet .gj-nutri-row>div{min-width:0;padding:13px 14px;background:rgba(255,253,250,.88)}\n#recipe-sr-latn-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-sr-latn-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-sr-latn-hr-dalmatian-brodet .gj-nutri-cap{margin-top:9px;color:var(--gj-muted);font-size:12px;line-height:1.55}\n#recipe-sr-latn-hr-dalmatian-brodet .gj-nutri-cap strong{color:var(--gj-ink);font-weight:700}\n\n\/* Closing panel *\/\n#recipe-sr-latn-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-sr-latn-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-sr-latn-hr-dalmatian-brodet .gj-close-quote{max-width:820px;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-sr-latn-hr-dalmatian-brodet .gj-close-copy{max-width:840px;color:var(--gj-muted);font-size:13.5px;line-height:1.62}\n\n@media (hover:hover) and (pointer:fine){\n  #recipe-sr-latn-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-sr-latn-hr-dalmatian-brodet .gj-steps>li:hover{background:rgba(255,253,250,.48)}\n  #recipe-sr-latn-hr-dalmatian-brodet .gj-info-card:hover{border-color:rgba(143,99,24,.22)}\n}\n@media (min-width:760px){\n  #recipe-sr-latn-hr-dalmatian-brodet .gj-ing-grid,#recipe-sr-latn-hr-dalmatian-brodet .gj-info-grid{grid-template-columns:repeat(2,minmax(0,1fr))}\n  #recipe-sr-latn-hr-dalmatian-brodet .gj-info-card--wide{grid-column:1\/-1}\n  #recipe-sr-latn-hr-dalmatian-brodet .gj-nutri-row{grid-template-columns:repeat(6,minmax(0,1fr))}\n}\n@media (min-width:960px){#recipe-sr-latn-hr-dalmatian-brodet .gj-intro-grid{grid-template-columns:repeat(2,minmax(0,1fr))}}\n@media (max-width:820px){#recipe-sr-latn-hr-dalmatian-brodet .gj-facts{grid-template-columns:repeat(3,minmax(0,1fr))}}\n@media (max-width:680px){\n  #recipe-sr-latn-hr-dalmatian-brodet{width:calc(100% - 12px);padding:26px 16px 34px;border-radius:16px}\n  #recipe-sr-latn-hr-dalmatian-brodet .gj-title{font-size:clamp(34px,11vw,46px);letter-spacing:-.032em}\n  #recipe-sr-latn-hr-dalmatian-brodet .gj-title-accent{margin-top:6px;font-size:.64em}\n  #recipe-sr-latn-hr-dalmatian-brodet .gj-facts{grid-template-columns:repeat(2,minmax(0,1fr))}\n  #recipe-sr-latn-hr-dalmatian-brodet .gj-hero{border-radius:13px}\n  #recipe-sr-latn-hr-dalmatian-brodet .gj-sec{grid-template-columns:25px minmax(0,1fr);gap:8px}\n  #recipe-sr-latn-hr-dalmatian-brodet .gj-sec::after{display:none}\n  #recipe-sr-latn-hr-dalmatian-brodet .gj-rail-head{grid-template-columns:1fr;gap:5px}\n  #recipe-sr-latn-hr-dalmatian-brodet .gj-rail-track{grid-template-columns:1fr;gap:14px;padding-inline-start:3px}\n  #recipe-sr-latn-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-sr-latn-hr-dalmatian-brodet .gj-rail-stop{padding-block:0;padding-inline:27px 0}\n  #recipe-sr-latn-hr-dalmatian-brodet .gj-rail-stop::before{top:2px;inset-inline-start:0}\n  #recipe-sr-latn-hr-dalmatian-brodet .gj-info-card--wide ul{columns:1}\n}\n@media (max-width:430px){\n  #recipe-sr-latn-hr-dalmatian-brodet .gj-meta{display:grid;gap:3px}\n  #recipe-sr-latn-hr-dalmatian-brodet .gj-meta li+li::before{display:none}\n  #recipe-sr-latn-hr-dalmatian-brodet .gj-fact{padding:11px 10px}\n  #recipe-sr-latn-hr-dalmatian-brodet .gj-fact dd{font-size:14px}\n  #recipe-sr-latn-hr-dalmatian-brodet .gj-nutri-row{grid-template-columns:repeat(2,minmax(0,1fr))}\n  #recipe-sr-latn-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-sr-latn-hr-dalmatian-brodet .gj-hero::after{display:none}\n  #recipe-sr-latn-hr-dalmatian-brodet .gj-steps>li{grid-template-columns:34px minmax(0,1fr);gap:9px}\n  #recipe-sr-latn-hr-dalmatian-brodet .gj-steps>li::before{width:29px;height:29px;font-size:13px}\n}\n@media (prefers-reduced-motion:reduce){\n  #recipe-sr-latn-hr-dalmatian-brodet *,#recipe-sr-latn-hr-dalmatian-brodet *::before,#recipe-sr-latn-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-sr-latn-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-sr-latn-hr-dalmatian-brodet .gj-hero{display:none}\n  #recipe-sr-latn-hr-dalmatian-brodet .gj-title{font-size:24pt}\n  #recipe-sr-latn-hr-dalmatian-brodet .gj-title-accent,#recipe-sr-latn-hr-dalmatian-brodet .gj-sec-num,#recipe-sr-latn-hr-dalmatian-brodet .gj-stage,#recipe-sr-latn-hr-dalmatian-brodet .gj-steps>li::before{color:#000}\n  #recipe-sr-latn-hr-dalmatian-brodet .gj-facts,#recipe-sr-latn-hr-dalmatian-brodet .gj-nutri-row,#recipe-sr-latn-hr-dalmatian-brodet .gj-ing-grid,#recipe-sr-latn-hr-dalmatian-brodet .gj-info-grid,#recipe-sr-latn-hr-dalmatian-brodet .gj-intro-grid{grid-template-columns:repeat(2,minmax(0,1fr))}\n  #recipe-sr-latn-hr-dalmatian-brodet .gj-fact,#recipe-sr-latn-hr-dalmatian-brodet .gj-nutri-row>div,#recipe-sr-latn-hr-dalmatian-brodet .gj-ing-group,#recipe-sr-latn-hr-dalmatian-brodet .gj-info-card,#recipe-sr-latn-hr-dalmatian-brodet .gj-steps>li,#recipe-sr-latn-hr-dalmatian-brodet .gj-pull,#recipe-sr-latn-hr-dalmatian-brodet .gj-rail,#recipe-sr-latn-hr-dalmatian-brodet .gj-close{break-inside:avoid;box-shadow:none}\n  #recipe-sr-latn-hr-dalmatian-brodet .gj-rail{background:#fff;color:#000;border:1px solid #999}\n  #recipe-sr-latn-hr-dalmatian-brodet .gj-rail *{color:#111!important}\n  #recipe-sr-latn-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\n<section id=\"recipe-sr-latn-hr-dalmatian-brodet\" lang=\"sr-Latn\" dir=\"ltr\" aria-labelledby=\"recipe-title-sr-latn-hr-dalmatian-brodet\">\n  <header class=\"gj-masthead\">\n    <p class=\"gj-eyebrow\">Hrvatska kuhinja \u00b7 Glavno jelo \u00b7 Recept<\/p>\n    <h2 class=\"gj-title\" id=\"recipe-title-sr-latn-hr-dalmatian-brodet\">\n      <span class=\"gj-title-main\"><b>Dalmatinski brodet<\/b> od tri vrste ribe<\/span>\n      <span class=\"gj-title-accent gj-serif\">sa dagnjama i mekom palentom<\/span>\n    <\/h2>\n    <p class=\"gj-sub\">Gusto riblje varivo od grdobine, ugora i \u0161karpine sa lukom, paradajzom, vinom i dagnjama, kuvano bez me\u0161anja i poslu\u017eeno uz glatku, toplu palentu.<\/p>\n    <ul class=\"gj-meta\" aria-label=\"Osnovne informacije o receptu\">\n      <li>Kategorija: <strong>Glavno jelo<\/strong><\/li>\n      <li>Kuhinja: <strong>Hrvatska kuhinja<\/strong><\/li>\n      <li>Metod: <strong>Tiho kuvanje u jednom loncu<\/strong><\/li>\n      <li>Te\u017eina: <strong>Srednje zahtevno<\/strong><\/li>\n    <\/ul>\n  <\/header>\n\n  <dl class=\"gj-facts\" aria-label=\"Vreme, koli\u010dina i kalorije\">\n    <div class=\"gj-fact\"><dt>Koli\u010dina<\/dt><dd>6 porcija<\/dd><\/div>\n    <div class=\"gj-fact\"><dt>Priprema<\/dt><dd>35 min<\/dd><\/div>\n    <div class=\"gj-fact\"><dt>Kuvanje<\/dt><dd>55 min<\/dd><\/div>\n    <div class=\"gj-fact\"><dt>Odmor<\/dt><dd>10 min<\/dd><\/div>\n    <div class=\"gj-fact\"><dt>Ukupno<\/dt><dd>1 h 40 min<\/dd><\/div>\n    <div class=\"gj-fact\"><dt>Energija<\/dt><dd>\u2248 520 kcal<\/dd><\/div>\n  <\/dl>\n\n  <figure class=\"gj-hero\">\n    <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=\"\u0160iroka glinena posuda sa brodetom, komadima ribe i dagnjama, uz hleb, ulje i palentu\" width=\"1600\" height=\"900\" loading=\"lazy\" decoding=\"async\">\n    <figcaption>Riblji brodet od tri vrste ribe, sa dagnjama i gustim sosom od luka, paradajza i vina.<\/figcaption>\n  <\/figure>\n\n  <section class=\"gj-section gj-intro\" aria-labelledby=\"recipe-origin-sr-latn-hr-dalmatian-brodet\">\n    <div class=\"gj-sec\">\n      <span class=\"gj-sec-num\" aria-hidden=\"true\">I.<\/span>\n      <h3 id=\"recipe-origin-sr-latn-hr-dalmatian-brodet\">Riblje varivo koje se ne me\u0161a ka\u0161ikom<\/h3>\n    <\/div>\n    <div class=\"gj-intro-grid\">\n      <div class=\"gj-copy-col\">\n        <p class=\"gj-dropcap\">Brodet, brudet ili brodeto pojavljuje se u razli\u010ditim oblicima du\u017e Jadrana, ali njegova osnovna logika ostaje jasna: nekoliko vrsta ribe kuva se u aromati\u010dnom sosu od luka, paradajza, vina i maslinovog ulja. Nije re\u010d o fino pasiranoj supi, ve\u0107 o rusti\u010dnom glavnom jelu u kome komadi ribe ostaju veliki i prepoznatljivi. Razli\u010dita \u010dvrstina mesa doprinosi slo\u017eenosti sosa, dok palenta preuzima te\u010dnost i daje obroku mirnu, neutralnu osnovu.<\/p><blockquote class=\"gj-pull\">Brodet se ne me\u0161a varja\u010dom; \u0161erpa se lagano pomera kako bi sos obavio ribu bez lomljenja komada.<\/blockquote><p>Izbor ribe treba da spoji \u010dvrste i \u017eelatinozne delove. Grdobina podnosi du\u017ee kuvanje i ostaje mesnata, ugor oboga\u0107uje te\u010dnost kolagenom, a \u0161karpina doprinosi dubokom morskom ukusu. Ta\u010dan sastav mo\u017ee da se menja prema ulovu, ali riba mora biti sve\u017ea i ise\u010dena na komade sli\u010dne debljine. Sitni fileti bez ko\u017ee nisu dobar izbor, jer se raspadaju pre nego \u0161to sos dobije puno\u0107u. Kosti i ko\u017ea ovde nisu smetnja; one grade karakter variva.<\/p><p>Luk se kuva sporije nego \u0161to deluje potrebno. Njegova masa treba da omek\u0161a, postane slatka i gotovo kremasta pre nego \u0161to se dodaju beli luk i paradajz. Ako ostane hrskav, sos \u0107e biti o\u0161tar i voden. Paradajz se zatim kuva dovoljno dugo da izgubi sirovu kiselost. Vino, riblji bujon i mala koli\u010dina vinskog sir\u0107eta stvaraju kiselu ravnote\u017eu koja \u010duva ribu od masnog utiska, ali sir\u0107e ne sme da dominira. Lovor i per\u0161un ostaju jednostavna, prepoznatljiva aromati\u010dna osnova.<\/p><p>Komadi se sla\u017eu prema tome koliko kuvanja podnose. \u010cvr\u0161\u0107a riba dolazi bli\u017ee dnu, ne\u017enija iznad nje, a dagnje se dodaju pri kraju. Posle slaganja brodet se ne me\u0161a varja\u010dom. \u0160erpa se dr\u017ei za ru\u010dke i povremeno pomera kru\u017enim pokretom, tako da sos pro\u0111e izme\u0111u komada bez lomljenja mesa. Blago, ravnomerno klju\u010danje dovoljno je da toplota stigne do sredine. Jaka vatra muti sos, odvaja ko\u017eu i ubrzava raspadanje.<\/p>\n      <\/div>\n      <div class=\"gj-copy-col\">\n        <p>Dagnje imaju dvostruku ulogu: dodaju slani morski sok i pokazuju zavr\u0161nu fazu kuvanja. Ubacuju se o\u010di\u0161\u0107ene, poklope se i ostavljaju samo dok se ne otvore. Sve koje ostanu zatvorene posle propisanog vremena odbacuju se. Riba je gotova kada se meso lako odvaja u krupnim listi\u0107ima i dostigne najmanje 63 \u00b0C u najdebljem delu. Prekuvana riba postaje suva, dok sos dobija sitne, neuredne komadi\u0107e umesto jasnih odrezaka.<\/p><p>Palenta se kuva paralelno, u dovoljno vode da ostane meka i podatna. Gruba kukuruzna krupica tra\u017ei sporije sipanje i stalno me\u0161anje na po\u010detku, kako ne bi nastale grudvice. Maslinovo ulje na kraju daje sjaj, ali palenta ostaje neutralna. Na tanjir se prvo stavlja \u0161iroka ka\u0161ika palente, zatim riba i nekoliko dagnji, pa sos. Tako se te\u010dnost ne razliva, a svaki zalogaj mo\u017ee da spoji kukuruz, paradajz i morsko meso.<\/p><p>Deset minuta odmora posle kuvanja nije slu\u010dajno. \u0160erpa se skloni sa vatre, poklopac ostane blago od\u0161krinut, a sos se smiri i zgusne bez dodatnog isparavanja. Za to vreme komadi ribe u\u010dvr\u0161\u0107uju povr\u0161inu i lak\u0161e se vade \u0161irokom ka\u0161ikom. Ova testirana verzija zadr\u017eava prepoznatljivu rusti\u010dnost, ali precizno odvaja faze: najpre se gradi baza, zatim se riba tiho kuva, dagnje dolaze poslednje, a palenta se dovr\u0161ava neposredno pred poslu\u017eenje. Svaka faza ima jasan znak spremnosti, pa se promenljiva sve\u017eina ribe kontroli\u0161e teksturom, temperaturom i vremenom.<\/p>\n      <\/div>\n    <\/div>\n  <\/section>\n\n  <aside class=\"gj-rail\" aria-labelledby=\"recipe-timeline-sr-latn-hr-dalmatian-brodet\">\n    <div class=\"gj-rail-head\">\n      <div>\n        <p class=\"gj-rail-kicker\">Od slatkog luka do stabilnih odrezaka<\/p>\n        <h3 id=\"recipe-timeline-sr-latn-hr-dalmatian-brodet\">Raspored kuvanja<\/h3>\n      <\/div>\n      <p class=\"gj-rail-total\">Aktivno: 1 h 30 min \u00b7 Odmor: 10 min odmora<\/p>\n    <\/div>\n    <ol class=\"gj-rail-track\">\n      <li class=\"gj-rail-stop\"><time datetime=\"PT0M\">0:00<\/time><span>Se\u010denje ribe, \u010di\u0161\u0107enje dagnji i priprema luka.<\/span><\/li>\n<li class=\"gj-rail-stop\"><time datetime=\"PT20M\">0:20<\/time><span>Dugo omek\u0161avanje luka i kuvanje paradajzne osnove.<\/span><\/li>\n<li class=\"gj-rail-stop\"><time datetime=\"PT45M\">0:45<\/time><span>Slaganje ribe i tiho kuvanje bez me\u0161anja.<\/span><\/li>\n<li class=\"gj-rail-stop\"><time datetime=\"PT1H25M\">1:25<\/time><span>Dodavanje dagnji, zavr\u0161etak palente i odmor variva.<\/span><\/li>\n    <\/ol>\n    <p class=\"gj-rail-sum\"><strong>Recept ukratko.<\/strong> Luk se polako omek\u0161ava u maslinovom ulju, zatim se kuvaju beli luk, paradajz, vino, riblji bujon, sir\u0107e i lovor. U gotovu osnovu sla\u017eu se komadi grdobine, ugora i \u0161karpine, od naj\u010dvr\u0161\u0107ih ka ne\u017enijim. Posle toga se \u0161erpa ne me\u0161a varja\u010dom, ve\u0107 se povremeno lagano protrese. Dagnje se dodaju u poslednjih nekoliko minuta i sve neotvorene \u0161koljke se odbacuju. Riba treba da ostane u velikim, so\u010dnim komadima i da u najdebljem delu dostigne najmanje 63 \u00b0C. Paralelno se kuva meka palenta. Brodet odmara deset minuta, pa se slu\u017ei preko palente sa dovoljno sosa, po jednim komadom svake vrste ribe i nekoliko otvorenih dagnji u svakoj od \u0161est porcija.<\/p>\n  <\/aside>\n\n  <section class=\"gj-section gj-ing-wrap\" aria-labelledby=\"recipe-ingredients-sr-latn-hr-dalmatian-brodet\">\n    <div class=\"gj-sec\">\n      <span class=\"gj-sec-num\" aria-hidden=\"true\">II.<\/span>\n      <h3 id=\"recipe-ingredients-sr-latn-hr-dalmatian-brodet\">Sastojci<\/h3>\n    <\/div>\n    <div class=\"gj-ing-grid\">\n      <div class=\"gj-ing-col\"><section class=\"gj-ing-group\" aria-labelledby=\"recipe-ingredients-group-1-sr-latn-hr-dalmatian-brodet\"><h4 id=\"recipe-ingredients-group-1-sr-latn-hr-dalmatian-brodet\">Za brodet<\/h4><ul><li><strong>500 g grdobine, ise\u010dene na velike komade<\/strong><\/li><li><strong>500 g ugora, ise\u010denog na odreske<\/strong><\/li><li><strong>400 g \u0161karpine, ise\u010dene na odreske<\/strong><\/li><li><strong>500 g sve\u017eih dagnji, o\u010di\u0161\u0107enih<\/strong><\/li><li><strong>700 g crnog luka, tanko se\u010denog<\/strong><\/li><li><strong>60 ml ekstra devi\u010danskog maslinovog ulja<\/strong><\/li><li><strong>6 \u010denova belog luka, sitno seckanih<\/strong><\/li><li><strong>800 g seckanog paradajza iz konzerve<\/strong><\/li><li><strong>250 ml suvog belog vina<\/strong><\/li><li><strong>250 ml ribljeg bujona<\/strong><\/li><li><strong>30 ml crvenog vinskog sir\u0107eta<\/strong><\/li><li><strong>2 lista lovora<\/strong><\/li><li><strong>20 g sve\u017eeg per\u0161una, sitno seckanog<\/strong><\/li><li><strong>5 g fine morske soli<\/strong><\/li><li><strong>1 ka\u0161i\u010dica sve\u017ee mlevenog crnog bibera<\/strong><\/li><\/ul><\/section><\/div><div class=\"gj-ing-col\"><section class=\"gj-ing-group\" aria-labelledby=\"recipe-ingredients-group-2-sr-latn-hr-dalmatian-brodet\"><h4 id=\"recipe-ingredients-group-2-sr-latn-hr-dalmatian-brodet\">Za palentu<\/h4><ul><li><strong>300 g krupne kukuruzne krupice<\/strong><\/li><li><strong>1,2 l vode<\/strong><\/li><li><strong>8 g fine morske soli<\/strong><\/li><li><strong>20 ml ekstra devi\u010danskog maslinovog ulja<\/strong><\/li><\/ul><\/section><\/div><div class=\"gj-ing-col\"><aside class=\"gj-ing-note\"><strong>Alergeni i zamene.<\/strong> Recept sadr\u017ei ribu, meku\u0161ce i sulfite iz vina i vinskog sir\u0107eta. Pri izboru ribljeg bujona proverava se deklaracija na dodatne alergene. Palenta je prirodno bez glutena, ali krupica mora biti sertifikovana ako se priprema za osobu sa celijakijom.<\/aside><\/div>\n    <\/div>\n  <\/section>\n\n  <section class=\"gj-section gj-steps-wrap\" aria-labelledby=\"recipe-method-sr-latn-hr-dalmatian-brodet\">\n    <div class=\"gj-sec\">\n      <span class=\"gj-sec-num\" aria-hidden=\"true\">III.<\/span>\n      <h3 id=\"recipe-method-sr-latn-hr-dalmatian-brodet\">Priprema, korak po korak<\/h3>\n    <\/div>\n    <h4 class=\"gj-stage\"><span aria-hidden=\"true\">01<\/span> Osnova od luka i paradajza<\/h4><ol class=\"gj-steps\"><li><div><p class=\"gj-step-t\">Pripremite ribu i dagnje<\/p><p class=\"gj-step-x\">Ribu osu\u0161ite papirnim ubrusom i isecite na komade sli\u010dne debljine. Dagnje oribajte, uklonite kon\u010di\u0107e i odbacite polomljene ili one koje se ne zatvaraju na dodir.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Omek\u0161ajte luk<\/p><p class=\"gj-step-x\">U \u0161irokoj \u0161erpi zagrejte 60 ml maslinovog ulja na srednje slaboj vatri. Dodajte luk i kuvajte 18\u201320 minuta uz povremeno me\u0161anje, dok ne postane veoma mekan i svetlo zlatan.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Skuvajte paradajznu bazu<\/p><p class=\"gj-step-x\">Dodajte beli luk i me\u0161ajte 45 sekundi, zatim ume\u0161ajte paradajz, vino, bujon, sir\u0107e, lovor, so i biber. Kuvajte bez poklopca 10 minuta, dok miris sirovog vina ne oslabi.<\/p><\/div><\/li><\/ol><h4 class=\"gj-stage\"><span aria-hidden=\"true\">02<\/span> Riba, dagnje i odmor<\/h4><ol class=\"gj-steps\"><li><div><p class=\"gj-step-t\">Slo\u017eite komade ribe<\/p><p class=\"gj-step-x\">Na dno prvo polo\u017eite grdobinu i ugora, a \u0161karpinu iznad. Sos treba da dopire skoro do vrha komada; ako je potrebno, dodajte do 100 ml vode.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Kuvajte bez me\u0161anja<\/p><p class=\"gj-step-x\">Dovedite do blagih mehuri\u0107a, poklopite delimi\u010dno i kuvajte 20\u201325 minuta. \u0160erpu povremeno pomerite kru\u017enim pokretom, ali ribu ne dodirujte varja\u010dom.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Dodajte dagnje<\/p><p class=\"gj-step-x\">Dagnje rasporedite po vrhu, poklopite i kuvajte jo\u0161 5\u20137 minuta, dok se ne otvore. Neotvorene \u0161koljke odbacite, a najdeblji komad ribe proverite na najmanje 63 \u00b0C.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Ostavite brodet da odmori<\/p><p class=\"gj-step-x\">Ume\u0161ajte per\u0161un samo blagim protresanjem \u0161erpe, sklonite sa vatre i ostavite 10 minuta sa poklopcem blago od\u0161krinutim.<\/p><\/div><\/li><\/ol><h4 class=\"gj-stage\"><span aria-hidden=\"true\">03<\/span> Meka palenta<\/h4><ol class=\"gj-steps\"><li><div><p class=\"gj-step-t\">Skuvajte palentu<\/p><p class=\"gj-step-x\">Vodu i 8 g soli dovedite do klju\u010danja. Krupicu sipajte tankim mlazom uz stalno me\u0161anje, zatim kuvajte prema granulaciji 25\u201330 minuta na slaboj vatri, dok ne postane glatka i meka.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Dovr\u0161ite i servirajte<\/p><p class=\"gj-step-x\">U palentu ume\u0161ajte 20 ml maslinovog ulja. Rasporedite je u \u0161est dubokih tanjira, dodajte ribu i dagnje, pa prelijte sosom od luka i paradajza.<\/p><\/div><\/li><\/ol>\n  <\/section>\n\n  <section class=\"gj-section gj-practical\" aria-labelledby=\"recipe-practical-sr-latn-hr-dalmatian-brodet\">\n    <div class=\"gj-sec\">\n      <span class=\"gj-sec-num\" aria-hidden=\"true\">IV.<\/span>\n      <h3 id=\"recipe-practical-sr-latn-hr-dalmatian-brodet\">Serviranje, \u010duvanje i prakti\u010dne izmene<\/h3>\n    <\/div>\n    <div class=\"gj-info-grid\">\n      <section class=\"gj-info-card\"><h4>Serviranje i slaganje ukusa<\/h4><p>Brodet se slu\u017ei u dubokim tanjirima preko sve\u017ee kuvane palente. Komadi ribe se vade \u0161irokom ka\u0161ikom da ostanu celi. Dodatni hleb nije potreban, ali jednostavna salata od gorkastih listova mo\u017ee da osve\u017ei bogat sos.<\/p><\/section>\n      <section class=\"gj-info-card\"><h4>\u010cuvanje i bezbedno podgrevanje<\/h4><p>Riblje varivo se brzo hladi u plitkoj posudi i \u010duva najvi\u0161e 1 dan na 4 \u00b0C. Riba se podgreva samo jednom, vrlo blago, do najmanje 74 \u00b0C, bez jakog klju\u010danja. Palenta se \u010duva odvojeno do 2 dana i razmek\u0161ava vodom. Zamrzavanje dagnji u gotovom brodetu nije preporu\u010dljivo.<\/p><\/section>\n      <section class=\"gj-info-card\"><h4>\u010cetiri upotrebljive varijacije<\/h4><ul><li>Ugor se mo\u017ee zameniti sa 500 g \u010dvrstog kova\u010da ili orade ise\u010dene na odreske.<\/li><li>Ako nema dagnji, dodaje se jo\u0161 300 g \u010dvrste ribe i 100 ml ribljeg bujona.<\/li><li>Za izra\u017eeniju kiselinu sir\u0107e se pove\u0107ava za 10 ml, ali tek posle probanja sosa.<\/li><li>Palenta mo\u017ee biti gu\u0161\u0107a za se\u010denje ako se koli\u010dina vode smanji na 1 l.<\/li><\/ul><\/section>\n      <section class=\"gj-info-card\"><h4>Tri zapa\u017eanja iz test kuhinje<\/h4><ol><li>Luk mora potpuno omek\u0161ati pre paradajza; to je glavni zgu\u0161njiva\u010d sosa.<\/li><li>Komadi sli\u010dne debljine kuvaju se ravnomernije od sitno ise\u010denih fileta.<\/li><li>\u0160iroka lopatica \u010duva odreske pri va\u0111enju bolje od hvataljke.<\/li><\/ol><\/section>\n      <section class=\"gj-info-card gj-info-card--wide\"><h4>Potrebna oprema<\/h4><ul><li>\u0160iroka te\u0161ka \u0161erpa sa poklopcem<\/li><li>Posebna \u0161erpa za palentu<\/li><li>Kuhinjski termometar<\/li><li>Drvena varja\u010da za palentu<\/li><li>\u0160iroka perforirana lopatica<\/li><\/ul><\/section>\n    <\/div>\n  <\/section>\n\n  <section class=\"gj-section gj-nutri\" aria-labelledby=\"recipe-nutrition-sr-latn-hr-dalmatian-brodet\">\n    <div class=\"gj-sec\">\n      <span class=\"gj-sec-num\" aria-hidden=\"true\">V.<\/span>\n      <h3 id=\"recipe-nutrition-sr-latn-hr-dalmatian-brodet\">Nutritivne vrednosti po porciji<\/h3>\n    <\/div>\n    <dl class=\"gj-nutri-row\">\n      <div><dt>Kalorije<\/dt><dd>\u2248 520 kcal<\/dd><\/div>\n      <div><dt>Ugljeni hidrati<\/dt><dd>\u2248 45 g<\/dd><\/div>\n      <div><dt>Proteini<\/dt><dd>\u2248 48 g<\/dd><\/div>\n      <div><dt>Masti<\/dt><dd>\u2248 16 g<\/dd><\/div>\n      <div><dt>Vlakna<\/dt><dd>\u2248 4 g<\/dd><\/div>\n      <div><dt>Natrijum<\/dt><dd>\u2248 780 mg<\/dd><\/div>\n    <\/dl>\n    <p class=\"gj-nutri-cap\"><strong>Porcija:<\/strong> 1 porcija (riba, dagnje, sos i palenta). <strong>Klju\u010dni alergeni:<\/strong> riba, meku\u0161ci i sulfiti. Vrednosti su okvirna procena prema standardnim referentnim podacima; stvarni rezultat zavisi od brenda sastojaka, jestivog prinosa, apsorpcije masno\u0107e i veli\u010dine porcije.<\/p>\n  <\/section>\n\n  <footer class=\"gj-close\">\n    <p class=\"gj-close-kicker\">Zavr\u0161ni utisak<\/p>\n    <p class=\"gj-close-quote\">Veliki komadi ribe, dubok sos od luka i paradajza i meka palenta \u010dine brodet potpunim jelom.<\/p>\n    <p class=\"gj-close-copy\">Dobar brodet ne tra\u017ei neprekidno me\u0161anje, ve\u0107 dobar redosled i mirnu vatru. Kada se luk potpuno omek\u0161a, riba slo\u017ei prema \u010dvrstini, a dagnje dodaju poslednje, sos postaje pun bez gubitka jasne strukture svakog komada.<\/p>\n  <\/footer>\n<\/section>\n\n<script type=\"application\/ld+json\" id=\"recipe-schema-sr-latn-hr-dalmatian-brodet\">\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"Recipe\",\n  \"name\": \"Dalmatinski brodet od tri vrste ribe sa dagnjama i mekom palentom\",\n  \"description\": \"Gusto riblje varivo od grdobine, ugora i \u0161karpine sa lukom, paradajzom, vinom i dagnjama, kuvano bez me\u0161anja i poslu\u017eeno uz glatku, toplu palentu.\",\n  \"inLanguage\": \"sr-Latn\",\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\": \"Hrvatska kuhinja\",\n  \"recipeCategory\": \"Glavno jelo\",\n  \"cookingMethod\": \"Tiho kuvanje u jednom loncu\",\n  \"keywords\": \"recept za dalmatinski brodet, brodet od vi\u0161e vrsta ribe, riblje varivo bez me\u0161anja, brodet sa palentom, dalmatinski riblji gula\u0161\",\n  \"prepTime\": \"PT35M\",\n  \"cookTime\": \"PT55M\",\n  \"totalTime\": \"PT1H40M\",\n  \"recipeYield\": \"6 porcija\",\n  \"nutrition\": {\n    \"@type\": \"NutritionInformation\",\n    \"calories\": \"520 kcal\",\n    \"carbohydrateContent\": \"45 g\",\n    \"proteinContent\": \"48 g\",\n    \"fatContent\": \"16 g\",\n    \"fiberContent\": \"4 g\",\n    \"sodiumContent\": \"780 mg\",\n    \"servingSize\": \"1 porcija (riba, dagnje, sos i palenta)\"\n  },\n  \"recipeIngredient\": [\n    \"500 g grdobine, ise\u010dene na velike komade\",\n    \"500 g ugora, ise\u010denog na odreske\",\n    \"400 g \u0161karpine, ise\u010dene na odreske\",\n    \"500 g sve\u017eih dagnji, o\u010di\u0161\u0107enih\",\n    \"700 g crnog luka, tanko se\u010denog\",\n    \"60 ml ekstra devi\u010danskog maslinovog ulja\",\n    \"6 \u010denova belog luka, sitno seckanih\",\n    \"800 g seckanog paradajza iz konzerve\",\n    \"250 ml suvog belog vina\",\n    \"250 ml ribljeg bujona\",\n    \"30 ml crvenog vinskog sir\u0107eta\",\n    \"2 lista lovora\",\n    \"20 g sve\u017eeg per\u0161una, sitno seckanog\",\n    \"5 g fine morske soli\",\n    \"1 ka\u0161i\u010dica sve\u017ee mlevenog crnog bibera\",\n    \"300 g krupne kukuruzne krupice\",\n    \"1,2 l vode\",\n    \"8 g fine morske soli\",\n    \"20 ml ekstra devi\u010danskog maslinovog ulja\"\n  ],\n  \"recipeInstructions\": [\n    {\n      \"@type\": \"HowToSection\",\n      \"name\": \"Osnova od luka i paradajza\",\n      \"itemListElement\": [\n        {\n          \"@type\": \"HowToStep\",\n          \"name\": \"Pripremite ribu i dagnje\",\n          \"text\": \"Ribu osu\u0161ite papirnim ubrusom i isecite na komade sli\u010dne debljine. Dagnje oribajte, uklonite kon\u010di\u0107e i odbacite polomljene ili one koje se ne zatvaraju na dodir.\"\n        },\n        {\n          \"@type\": \"HowToStep\",\n          \"name\": \"Omek\u0161ajte luk\",\n          \"text\": \"U \u0161irokoj \u0161erpi zagrejte 60 ml maslinovog ulja na srednje slaboj vatri. Dodajte luk i kuvajte 18\u201320 minuta uz povremeno me\u0161anje, dok ne postane veoma mekan i svetlo zlatan.\"\n        },\n        {\n          \"@type\": \"HowToStep\",\n          \"name\": \"Skuvajte paradajznu bazu\",\n          \"text\": \"Dodajte beli luk i me\u0161ajte 45 sekundi, zatim ume\u0161ajte paradajz, vino, bujon, sir\u0107e, lovor, so i biber. Kuvajte bez poklopca 10 minuta, dok miris sirovog vina ne oslabi.\"\n        }\n      ]\n    },\n    {\n      \"@type\": \"HowToSection\",\n      \"name\": \"Riba, dagnje i odmor\",\n      \"itemListElement\": [\n        {\n          \"@type\": \"HowToStep\",\n          \"name\": \"Slo\u017eite komade ribe\",\n          \"text\": \"Na dno prvo polo\u017eite grdobinu i ugora, a \u0161karpinu iznad. Sos treba da dopire skoro do vrha komada; ako je potrebno, dodajte do 100 ml vode.\"\n        },\n        {\n          \"@type\": \"HowToStep\",\n          \"name\": \"Kuvajte bez me\u0161anja\",\n          \"text\": \"Dovedite do blagih mehuri\u0107a, poklopite delimi\u010dno i kuvajte 20\u201325 minuta. \u0160erpu povremeno pomerite kru\u017enim pokretom, ali ribu ne dodirujte varja\u010dom.\"\n        },\n        {\n          \"@type\": \"HowToStep\",\n          \"name\": \"Dodajte dagnje\",\n          \"text\": \"Dagnje rasporedite po vrhu, poklopite i kuvajte jo\u0161 5\u20137 minuta, dok se ne otvore. Neotvorene \u0161koljke odbacite, a najdeblji komad ribe proverite na najmanje 63 \u00b0C.\"\n        },\n        {\n          \"@type\": \"HowToStep\",\n          \"name\": \"Ostavite brodet da odmori\",\n          \"text\": \"Ume\u0161ajte per\u0161un samo blagim protresanjem \u0161erpe, sklonite sa vatre i ostavite 10 minuta sa poklopcem blago od\u0161krinutim.\"\n        }\n      ]\n    },\n    {\n      \"@type\": \"HowToSection\",\n      \"name\": \"Meka palenta\",\n      \"itemListElement\": [\n        {\n          \"@type\": \"HowToStep\",\n          \"name\": \"Skuvajte palentu\",\n          \"text\": \"Vodu i 8 g soli dovedite do klju\u010danja. Krupicu sipajte tankim mlazom uz stalno me\u0161anje, zatim kuvajte prema granulaciji 25\u201330 minuta na slaboj vatri, dok ne postane glatka i meka.\"\n        },\n        {\n          \"@type\": \"HowToStep\",\n          \"name\": \"Dovr\u0161ite i servirajte\",\n          \"text\": \"U palentu ume\u0161ajte 20 ml maslinovog ulja. Rasporedite je u \u0161est dubokih tanjira, dodajte ribu i dagnje, pa prelijte sosom od luka i paradajza.\"\n        }\n      ]\n    }\n  ]\n}\n<\/script>\n\n<script id=\"recipe-meta-sync-sr-latn-hr-dalmatian-brodet\">\n(function(){\n  var schemaId='recipe-schema-sr-latn-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-sr-latn-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>Dalmatinski brodet od tri vrste ribe i dagnji, kuvan u sosu od luka, paradajza i vina bez me\u0161anja, pa poslu\u017een preko meke palente.<\/p>\n","protected":false},"featured_media":4217,"parent":4071,"menu_order":0,"template":"","tags":[],"tsh_dish_type":[89,88],"tsh_national_cuisine":[152],"class_list":["post-4216","tsh_food","type-tsh_food","status-publish","has-post-thumbnail","tsh_dish_type-variva","tsh_dish_type-variva-i-jela-iz-jednog-lonca","tsh_national_cuisine-hrvatska-kuhinja"],"_links":{"self":[{"href":"https:\/\/travelshelper.com\/sr\/wp-json\/wp\/v2\/tsh_food\/4216","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/travelshelper.com\/sr\/wp-json\/wp\/v2\/tsh_food"}],"about":[{"href":"https:\/\/travelshelper.com\/sr\/wp-json\/wp\/v2\/types\/tsh_food"}],"up":[{"embeddable":true,"href":"https:\/\/travelshelper.com\/sr\/wp-json\/wp\/v2\/tsh_food\/4071"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/travelshelper.com\/sr\/wp-json\/wp\/v2\/media\/4217"}],"wp:attachment":[{"href":"https:\/\/travelshelper.com\/sr\/wp-json\/wp\/v2\/media?parent=4216"}],"wp:term":[{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/travelshelper.com\/sr\/wp-json\/wp\/v2\/tags?post=4216"},{"taxonomy":"tsh_dish_type","embeddable":true,"href":"https:\/\/travelshelper.com\/sr\/wp-json\/wp\/v2\/tsh_dish_type?post=4216"},{"taxonomy":"tsh_national_cuisine","embeddable":true,"href":"https:\/\/travelshelper.com\/sr\/wp-json\/wp\/v2\/tsh_national_cuisine?post=4216"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}