{"id":4525,"date":"2026-07-27T10:33:00","date_gmt":"2026-07-27T10:33:00","guid":{"rendered":"https:\/\/travelshelper.com\/sr\/svet-hrane\/hrvatska-nacionalna-jela\/hvarska-gregada\/"},"modified":"2026-07-27T10:33:00","modified_gmt":"2026-07-27T10:33:00","slug":"hvarska-gregada","status":"publish","type":"tsh_food","link":"https:\/\/travelshelper.com\/sr\/svet-hrane\/hrvatska-nacionalna-jela\/hvarska-gregada\/","title":{"rendered":"Hvarska gregada"},"content":{"rendered":"\n\n<style>\n#recipe-sr-latn-hr-hvarska-gregada{\n  --page:#faf8f4;--paper:#fff;--warm:#fffdf8;--ink:#18201d;--copy:#46504c;--muted:#68716d;\n  --line:#e4ddd2;--line-strong:#d4c7b5;--gold:#99640f;--gold-deep:#6b4106;--gold-soft:#f7edda;\n  --night:#16211e;--sage:#176744;--sage-soft:#eaf6ef;--blue:#245aa5;--blue-soft:#edf4ff;\n  --rose:#963f31;--rose-soft:#fbefeb;--violet:#684b92;--violet-soft:#f4effb;\n  --shadow:0 12px 34px rgba(42,35,25,.055);\n  position:relative;isolation:isolate;box-sizing:border-box;width:min(1180px,calc(100% - 20px));\n  margin:clamp(12px,2vw,28px) auto clamp(30px,4vw,56px);color:var(--ink);\n  font-family:\"Barlow\",\"Segoe UI Variable\",\"Segoe UI\",Roboto,Helvetica,Arial,sans-serif;\n  font-size:16px;line-height:1.7;text-rendering:optimizeLegibility;-webkit-font-smoothing:antialiased;\n}\n#recipe-sr-latn-hr-hvarska-gregada *,#recipe-sr-latn-hr-hvarska-gregada *::before,#recipe-sr-latn-hr-hvarska-gregada *::after{box-sizing:border-box}\n#recipe-sr-latn-hr-hvarska-gregada :where(h2,h3,h4,p,figure,figcaption,blockquote,ul,ol,li,dl,dt,dd,table,caption){margin:0;padding:0}\n#recipe-sr-latn-hr-hvarska-gregada :where(img){display:block;max-width:100%}\n#recipe-sr-latn-hr-hvarska-gregada :where(a){color:var(--gold-deep);text-decoration-thickness:.08em;text-underline-offset:.18em}\n#recipe-sr-latn-hr-hvarska-gregada :where(a:focus-visible){outline:3px solid rgba(153,100,15,.28);outline-offset:3px;border-radius:7px}\n#recipe-sr-latn-hr-hvarska-gregada ::selection{background:var(--gold-soft);color:var(--night)}\n#recipe-sr-latn-hr-hvarska-gregada .tsh-anchor{scroll-margin-top:22px}\n#recipe-sr-latn-hr-hvarska-gregada .tsh-card{overflow:hidden;margin-bottom:18px;border:1px solid var(--line);border-radius:18px;background:var(--paper);box-shadow:var(--shadow)}\n#recipe-sr-latn-hr-hvarska-gregada .tsh-card-head{--tone:var(--gold-deep);--tone-bg:#fbf4e8;padding:clamp(20px,2.7vw,30px) clamp(18px,3vw,34px);border-bottom:1px solid var(--line);background:linear-gradient(135deg,var(--tone-bg),#fff 78%)}\n#recipe-sr-latn-hr-hvarska-gregada .tsh-tone-sage{--tone:var(--sage);--tone-bg:var(--sage-soft)}\n#recipe-sr-latn-hr-hvarska-gregada .tsh-tone-blue{--tone:var(--blue);--tone-bg:var(--blue-soft)}\n#recipe-sr-latn-hr-hvarska-gregada .tsh-tone-rose{--tone:var(--rose);--tone-bg:var(--rose-soft)}\n#recipe-sr-latn-hr-hvarska-gregada .tsh-tone-violet{--tone:var(--violet);--tone-bg:var(--violet-soft)}\n#recipe-sr-latn-hr-hvarska-gregada .tsh-kicker{display:flex;align-items:center;gap:9px;margin-bottom:7px;color:var(--tone,var(--gold-deep));font-size:10px;font-weight:800;letter-spacing:.16em;line-height:1.4;text-transform:uppercase}\n#recipe-sr-latn-hr-hvarska-gregada .tsh-kicker::before{content:\"\";width:23px;height:2px;flex:0 0 auto;background:currentColor}\n#recipe-sr-latn-hr-hvarska-gregada .tsh-card-head h3{font-size:clamp(22px,2.7vw,30px);font-weight:780;letter-spacing:-.025em;line-height:1.18;text-wrap:balance}\n#recipe-sr-latn-hr-hvarska-gregada .tsh-head-copy{max-width:920px;margin-top:7px;color:var(--copy);font-size:14.5px;line-height:1.65;text-wrap:pretty}\n#recipe-sr-latn-hr-hvarska-gregada .tsh-card-body{padding:clamp(20px,3vw,34px)}\n#recipe-sr-latn-hr-hvarska-gregada .tsh-masthead{overflow:hidden;margin-bottom:18px;border:1px solid var(--line);border-radius:20px;background:var(--paper);box-shadow:0 16px 42px rgba(42,35,25,.07)}\n#recipe-sr-latn-hr-hvarska-gregada .tsh-title-wrap{position:relative;padding:clamp(28px,4vw,48px) clamp(20px,4.5vw,54px) clamp(24px,3.4vw,38px);background:radial-gradient(circle at 100% 0%,rgba(153,100,15,.11),transparent 26rem),linear-gradient(145deg,#fffdfa,#fbf6ed)}\n#recipe-sr-latn-hr-hvarska-gregada .tsh-title-wrap::after{content:\"\";position:absolute;inset:0 0 auto;height:3px;background:linear-gradient(90deg,var(--gold-deep),#d5ad61 55%,transparent)}\n#recipe-sr-latn-hr-hvarska-gregada .tsh-main-kicker{display:flex;align-items:center;gap:10px;margin-bottom:12px;color:var(--gold-deep);font-size:10.5px;font-weight:800;letter-spacing:.18em;line-height:1.4;text-transform:uppercase}\n#recipe-sr-latn-hr-hvarska-gregada .tsh-main-kicker::before{content:\"\";width:30px;height:2px;background:currentColor}\n#recipe-sr-latn-hr-hvarska-gregada .tsh-title{max-width:980px;font-size:clamp(33px,5vw,54px);font-weight:790;letter-spacing:-.045em;line-height:1.04;text-wrap:balance}\n#recipe-sr-latn-hr-hvarska-gregada .gj-title-main{display:block}\n#recipe-sr-latn-hr-hvarska-gregada .tsh-title-accent{display:block;margin-top:8px;color:var(--gold);font-size:.58em;font-weight:640;letter-spacing:-.025em;line-height:1.16}\n#recipe-sr-latn-hr-hvarska-gregada .tsh-lead{max-width:920px;margin-top:17px;color:var(--copy);font-size:clamp(16px,1.7vw,18px);line-height:1.68;text-wrap:pretty}\n#recipe-sr-latn-hr-hvarska-gregada .tsh-tags{display:flex;flex-wrap:wrap;gap:8px;margin-top:19px;list-style:none}\n#recipe-sr-latn-hr-hvarska-gregada .tsh-tags li{padding:6px 10px;border:1px solid #dfc99f;border-radius:999px;background:#fff9ef;color:#64420d;font-size:12px;font-weight:700;line-height:1.25}\n#recipe-sr-latn-hr-hvarska-gregada .tsh-hero{border-top:1px solid var(--line);background:#eee7dc}\n#recipe-sr-latn-hr-hvarska-gregada .tsh-hero img{width:100%;height:auto;aspect-ratio:16\/9;object-fit:cover;object-position:center}\n#recipe-sr-latn-hr-hvarska-gregada .tsh-hero figcaption{padding:11px clamp(16px,3vw,30px);border-top:1px solid var(--line);background:#fff;color:var(--muted);font-size:12.5px;line-height:1.5}\n#recipe-sr-latn-hr-hvarska-gregada .tsh-facts{display:grid;grid-template-columns:repeat(var(--fact-cols,6),minmax(0,1fr));gap:1px;padding:1px;background:var(--line)}\n#recipe-sr-latn-hr-hvarska-gregada .tsh-fact{min-width:0;padding:14px 15px;background:var(--warm)}\n#recipe-sr-latn-hr-hvarska-gregada .tsh-fact dt{margin-bottom:4px;color:var(--muted);font-size:9.5px;font-weight:800;letter-spacing:.13em;line-height:1.35;text-transform:uppercase}\n#recipe-sr-latn-hr-hvarska-gregada .tsh-fact dd{font-size:15px;font-weight:760;line-height:1.3;font-variant-numeric:tabular-nums}\n#recipe-sr-latn-hr-hvarska-gregada .tsh-quick-nav{display:flex;flex-wrap:wrap;gap:8px;margin-bottom:18px;padding:12px;border:1px solid var(--line);border-radius:14px;background:#fff;box-shadow:0 8px 24px rgba(42,35,25,.035)}\n#recipe-sr-latn-hr-hvarska-gregada .tsh-quick-nav a{display:inline-flex;align-items:center;min-height:34px;padding:6px 11px;border:1px solid #e2d3ba;border-radius:999px;background:#fffaf2;color:#57370a;font-size:12.5px;font-weight:700;line-height:1.2;text-decoration:none}\n#recipe-sr-latn-hr-hvarska-gregada .tsh-quick-nav a:hover{border-color:#caa55f;background:#f9edd8}\n#recipe-sr-latn-hr-hvarska-gregada .tsh-copy-grid{display:grid;grid-template-columns:repeat(2,minmax(0,1fr));gap:clamp(22px,4vw,48px)}\n#recipe-sr-latn-hr-hvarska-gregada .tsh-prose p{color:var(--copy);font-size:15px;line-height:1.78;text-wrap:pretty}\n#recipe-sr-latn-hr-hvarska-gregada .tsh-prose p+p{margin-top:14px}\n#recipe-sr-latn-hr-hvarska-gregada .tsh-prose strong{color:var(--ink);font-weight:760}\n#recipe-sr-latn-hr-hvarska-gregada .tsh-callout{margin-top:18px;padding:15px 17px;border:1px solid #dfc99f;border-inline-start:4px solid var(--gold);border-radius:11px;background:#fff9ef;color:#523d1d;font-size:14px;font-weight:620;line-height:1.62}\n#recipe-sr-latn-hr-hvarska-gregada .tsh-timeline{margin-top:24px;padding:22px;border-radius:16px;background:var(--night);color:#fff;box-shadow:0 14px 32px rgba(18,28,25,.16)}\n#recipe-sr-latn-hr-hvarska-gregada .tsh-timeline h4{font-size:18px;font-weight:780;line-height:1.35}\n#recipe-sr-latn-hr-hvarska-gregada .tsh-timeline>p{margin-top:5px;color:#c8d2ce;font-size:13.5px;line-height:1.55}\n#recipe-sr-latn-hr-hvarska-gregada .tsh-time-grid{display:grid;grid-template-columns:repeat(var(--timeline-cols,4),minmax(0,1fr));gap:10px;margin-top:16px}\n#recipe-sr-latn-hr-hvarska-gregada .tsh-time-stop{min-width:0;padding:14px;border:1px solid rgba(255,255,255,.14);border-radius:12px;background:rgba(255,255,255,.055)}\n#recipe-sr-latn-hr-hvarska-gregada .tsh-time-stop strong{display:block;color:#f3c66f;font-size:12px;font-weight:800;line-height:1.3}\n#recipe-sr-latn-hr-hvarska-gregada .tsh-time-stop span{display:block;margin-top:4px;font-size:13.5px;font-weight:700;line-height:1.35}\n#recipe-sr-latn-hr-hvarska-gregada .tsh-time-stop small{display:block;margin-top:5px;color:#c8d2ce;font-size:11.8px;line-height:1.45}\n#recipe-sr-latn-hr-hvarska-gregada .tsh-ingredient-grid{display:grid;grid-template-columns:repeat(2,minmax(0,1fr));gap:14px}\n#recipe-sr-latn-hr-hvarska-gregada .tsh-ingredient-card{overflow:hidden;border:1px solid var(--line);border-radius:14px;background:#fff}\n#recipe-sr-latn-hr-hvarska-gregada .tsh-ingredient-card h4{padding:15px 18px 13px;border-bottom:1px solid var(--line);background:#fbf7ef;font-size:16px;font-weight:780;line-height:1.35}\n#recipe-sr-latn-hr-hvarska-gregada .tsh-ingredient-card ul{list-style:none}\n#recipe-sr-latn-hr-hvarska-gregada .tsh-ingredient-card li{padding:11px 18px;border-bottom:1px solid var(--line);color:var(--copy);font-size:14px;line-height:1.5}\n#recipe-sr-latn-hr-hvarska-gregada .tsh-ingredient-card li:last-child{border-bottom:0}\n#recipe-sr-latn-hr-hvarska-gregada .tsh-ingredient-card strong{display:block;color:var(--ink);font-weight:780;font-variant-numeric:tabular-nums}\n#recipe-sr-latn-hr-hvarska-gregada .tsh-ingredient-card em{display:block;margin-top:3px;color:var(--muted);font-size:12.3px;font-style:normal;line-height:1.45}\n#recipe-sr-latn-hr-hvarska-gregada .tsh-note-grid{display:grid;grid-template-columns:repeat(2,minmax(0,1fr));gap:12px;margin-top:14px}\n#recipe-sr-latn-hr-hvarska-gregada .tsh-note{position:relative;min-width:0;padding:16px 17px 16px 48px;border:1px solid var(--line);border-radius:13px;background:#fbfaf7;color:var(--copy);font-size:13.5px;line-height:1.58}\n#recipe-sr-latn-hr-hvarska-gregada .tsh-note::before{content:\"i\";position:absolute;inset-block-start:16px;inset-inline-start:16px;display:grid;width:21px;height:21px;place-items:center;border:1px solid #c8aa72;border-radius:50%;color:var(--gold-deep);font-family:Georgia,serif;font-size:13px;font-style:italic}\n#recipe-sr-latn-hr-hvarska-gregada .tsh-note strong{color:var(--ink);font-weight:780}\n#recipe-sr-latn-hr-hvarska-gregada .tsh-stages{display:grid;gap:14px}\n#recipe-sr-latn-hr-hvarska-gregada .tsh-stage-card{overflow:hidden;border:1px solid var(--line);border-radius:15px;background:#fff}\n#recipe-sr-latn-hr-hvarska-gregada .tsh-stage-head{display:grid;grid-template-columns:auto minmax(0,1fr) auto;gap:12px;align-items:center;padding:15px 17px;border-bottom:1px solid var(--line);background:var(--stage-bg,#fbf4e8)}\n#recipe-sr-latn-hr-hvarska-gregada .tsh-stage-card:nth-child(2){--stage-bg:#eef7f2}\n#recipe-sr-latn-hr-hvarska-gregada .tsh-stage-card:nth-child(3){--stage-bg:#eef4fc}\n#recipe-sr-latn-hr-hvarska-gregada .tsh-stage-card:nth-child(4){--stage-bg:#f5effb}\n#recipe-sr-latn-hr-hvarska-gregada .tsh-stage-badge{display:grid;width:38px;height:38px;place-items:center;border-radius:11px;background:var(--night);color:#f3c66f;font-size:12px;font-weight:850;line-height:1}\n#recipe-sr-latn-hr-hvarska-gregada .tsh-stage-head h4{font-size:17px;font-weight:780;line-height:1.3}\n#recipe-sr-latn-hr-hvarska-gregada .tsh-stage-time{padding:5px 9px;border:1px solid #dfc99f;border-radius:999px;background:#fffaf1;color:#6a450c;font-size:11.5px;font-weight:750;line-height:1.2;white-space:nowrap}\n#recipe-sr-latn-hr-hvarska-gregada .tsh-step-grid{display:grid;grid-template-columns:repeat(2,minmax(0,1fr));list-style:none}\n#recipe-sr-latn-hr-hvarska-gregada .tsh-step{display:grid;grid-template-columns:36px minmax(0,1fr);gap:12px;min-width:0;padding:18px;border-block-end:1px solid var(--line)}\n#recipe-sr-latn-hr-hvarska-gregada .tsh-step:nth-child(odd){border-inline-end:1px solid var(--line)}\n#recipe-sr-latn-hr-hvarska-gregada .tsh-step-grid .tsh-step:last-child{border-block-end:0}\n#recipe-sr-latn-hr-hvarska-gregada .tsh-step-grid .tsh-step:nth-last-child(2):nth-child(odd){border-block-end:0}\n#recipe-sr-latn-hr-hvarska-gregada .tsh-step-grid .tsh-step:last-child:nth-child(odd){grid-column:1\/-1;border-inline-end:0}\n#recipe-sr-latn-hr-hvarska-gregada .tsh-step-no{display:grid;width:34px;height:34px;place-items:center;border-radius:10px;background:#202927;color:#fff;font-size:12px;font-weight:850;line-height:1}\n#recipe-sr-latn-hr-hvarska-gregada .tsh-step h4{margin-bottom:5px;font-size:15.5px;font-weight:780;line-height:1.35}\n#recipe-sr-latn-hr-hvarska-gregada .tsh-step p{color:var(--copy);font-size:13.8px;line-height:1.62;text-wrap:pretty}\n#recipe-sr-latn-hr-hvarska-gregada .tsh-cue{display:inline-block;margin-top:8px;padding:4px 8px;border:1px solid #c8dfd2;border-radius:999px;background:#eff8f3;color:#125b3b;font-size:11.5px;font-weight:760;line-height:1.35}\n#recipe-sr-latn-hr-hvarska-gregada .tsh-control-grid{display:grid;grid-template-columns:repeat(3,minmax(0,1fr));gap:12px}\n#recipe-sr-latn-hr-hvarska-gregada .tsh-control{min-width:0;padding:17px;border:1px solid var(--line);border-block-start:3px solid var(--control-tone,var(--gold));border-radius:13px;background:#fff}\n#recipe-sr-latn-hr-hvarska-gregada .tsh-control:nth-child(2){--control-tone:var(--blue)}\n#recipe-sr-latn-hr-hvarska-gregada .tsh-control:nth-child(3){--control-tone:var(--sage)}\n#recipe-sr-latn-hr-hvarska-gregada .tsh-control-label{margin-bottom:5px;color:var(--muted);font-size:9.5px;font-weight:820;letter-spacing:.13em;line-height:1.35;text-transform:uppercase}\n#recipe-sr-latn-hr-hvarska-gregada .tsh-control strong{display:block;font-size:21px;font-weight:820;line-height:1.2;font-variant-numeric:tabular-nums}\n#recipe-sr-latn-hr-hvarska-gregada .tsh-control p{margin-top:7px;color:var(--copy);font-size:13px;line-height:1.55}\n#recipe-sr-latn-hr-hvarska-gregada .tsh-table-wrap{margin-top:18px;overflow-x:auto;border:1px solid var(--line);border-radius:13px;background:#fff}\n#recipe-sr-latn-hr-hvarska-gregada .tsh-table{width:100%;min-width:720px;border-collapse:collapse}\n#recipe-sr-latn-hr-hvarska-gregada .tsh-table caption{padding:14px 16px;text-align:start;font-size:15px;font-weight:780;line-height:1.35}\n#recipe-sr-latn-hr-hvarska-gregada .tsh-table th{padding:11px 13px;background:#89744a;color:#fff;font-size:10px;font-weight:820;letter-spacing:.09em;line-height:1.35;text-align:start;text-transform:uppercase}\n#recipe-sr-latn-hr-hvarska-gregada .tsh-table td{padding:13px;border-block-start:1px solid var(--line);border-inline-end:1px solid var(--line);color:var(--copy);font-size:13px;line-height:1.52;vertical-align:top}\n#recipe-sr-latn-hr-hvarska-gregada .tsh-table td:last-child,#recipe-sr-latn-hr-hvarska-gregada .tsh-table th:last-child{border-inline-end:0}\n#recipe-sr-latn-hr-hvarska-gregada .tsh-table tbody tr:nth-child(even){background:#fbfaf7}\n#recipe-sr-latn-hr-hvarska-gregada .tsh-table td:first-child{color:var(--ink);font-weight:750}\n#recipe-sr-latn-hr-hvarska-gregada .tsh-practical-grid{display:grid;grid-template-columns:repeat(2,minmax(0,1fr));gap:12px}\n#recipe-sr-latn-hr-hvarska-gregada .tsh-practical-card{min-width:0;padding:18px;border:1px solid var(--line);border-block-start:3px solid var(--practical-tone,var(--gold));border-radius:13px;background:#fff}\n#recipe-sr-latn-hr-hvarska-gregada .tsh-practical-card:nth-child(2){--practical-tone:var(--sage)}\n#recipe-sr-latn-hr-hvarska-gregada .tsh-practical-card:nth-child(3){--practical-tone:var(--blue)}\n#recipe-sr-latn-hr-hvarska-gregada .tsh-practical-card:nth-child(4){--practical-tone:var(--violet)}\n#recipe-sr-latn-hr-hvarska-gregada .tsh-practical-card:nth-child(5){--practical-tone:var(--rose)}\n#recipe-sr-latn-hr-hvarska-gregada 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.tsh-close::after{content:\"travelshelper.com\";display:block;margin-top:8pt;color:#666;font-size:8.5pt;letter-spacing:.05em}\n}\n<\/style>\n\n<section id=\"recipe-sr-latn-hr-hvarska-gregada\" lang=\"sr-Latn\" dir=\"ltr\" aria-labelledby=\"recipe-title-sr-latn-hr-hvarska-gregada\">\n  <header class=\"tsh-masthead\">\n    <div class=\"tsh-title-wrap\">\n      <p class=\"tsh-main-kicker gj-eyebrow\">Recept<\/p>\n      <h2 class=\"tsh-title gj-title\" id=\"recipe-title-sr-latn-hr-hvarska-gregada\">\n        <span class=\"gj-title-main\"><b>Hvarska gregada<\/b> sa belom ribom<\/span>\n        <span class=\"tsh-title-accent gj-title-accent gj-serif\">krompir, luk i vino u jednom loncu<\/span>\n      <\/h2>\n      <p class=\"tsh-lead gj-sub\">Hvarska gregada je jednostavno ribarsko jelo u kome se \u010dvrsta bela riba, krompir, luk, beli luk, maslinovo ulje i vino sla\u017eu u \u0161irok lonac i kuvaju bez me\u0161anja varja\u010dom. Sastojci pu\u0161taju sokove, krompir osloba\u0111a skrob, a maslinovo ulje i riblji temeljac stvaraju lagan, sjajan umak. Lonac se povremeno samo protrese da se komadi ne raspadnu. Riba ulazi prema debljini i vrsti, pa ostaje so\u010dna dok krompir zavr\u0161ava kuvanje. Gregada je spremna kada krompir lako prima no\u017e, riba se lista u krupnim vla\u017enim slojevima, a te\u010dnost je smanjena toliko da obla\u017ee dno tanjira, ali nije pretvorena u gusti sos. Kratak odmor povezuje skrob i ulje, pa se jelo servira odmah, bez daljeg me\u0161anja.<\/p>\n      <ul class=\"tsh-tags gj-meta\" aria-label=\"Klasifikacija recepta\">\n        <li>Glavno jelo<\/li><li>Hrvatska kuhinja<\/li><li>Tiho kuvanje u jednom loncu<\/li><li>Srednje zahtevno<\/li>\n      <\/ul>\n    <\/div>\n    <figure class=\"tsh-hero\">\n      <img loading=\"lazy\" src=\"https:\/\/travel-helper.b-cdn.net\/wp-media-folder-travel-s-helper\/wp-content\/uploads\/2026\/07\/Hvarska-Gregada-1.webp\" alt=\"\u0160iroki kadar hvarske gregade sa belom ribom, krompirom, lukom, belim lukom i lovorom u tiganju\" width=\"1600\" height=\"900\" loading=\"lazy\" decoding=\"async\">\n      <figcaption>Riba ostaje u krupnim komadima, a kolutovi krompira celi, jer se lonac tokom kuvanja samo blago protresa.<\/figcaption>\n    <\/figure>\n    <dl class=\"tsh-facts gj-facts\" aria-label=\"Koli\u010dina, vreme i nutritivna procena\" style=\"--fact-cols:5\"><div class=\"tsh-fact\"><dt>Koli\u010dina<\/dt><dd>6 porcija<\/dd><\/div><div class=\"tsh-fact\"><dt>Priprema<\/dt><dd>25 min<\/dd><\/div><div class=\"tsh-fact\"><dt>Kuvanje<\/dt><dd>40 min<\/dd><\/div><div class=\"tsh-fact\"><dt>Ukupno<\/dt><dd>1 h 5 min<\/dd><\/div><div class=\"tsh-fact\"><dt>Po porciji<\/dt><dd>\u2248 550 kcal po porciji<\/dd><\/div><\/dl>\n  <\/header>\n\n  <nav class=\"tsh-quick-nav\" aria-label=\"Brza navigacija kroz recept\">\n    <a href=\"#pregled-sr-latn-hr-hvarska-gregada\">Pregled<\/a><a href=\"#tok-sr-latn-hr-hvarska-gregada\">Tok pripreme<\/a>\n    <a href=\"#sastojci-sr-latn-hr-hvarska-gregada\">Sastojci<\/a><a href=\"#priprema-sr-latn-hr-hvarska-gregada\">Priprema<\/a>\n    <a href=\"#kontrola-sr-latn-hr-hvarska-gregada\">Kontrola<\/a><a href=\"#prakticno-sr-latn-hr-hvarska-gregada\">Serviranje i \u010duvanje<\/a>\n    <a href=\"#ishrana-sr-latn-hr-hvarska-gregada\">Ishrana<\/a>\n  <\/nav>\n\n  <section class=\"tsh-card tsh-anchor\" id=\"pregled-sr-latn-hr-hvarska-gregada\" aria-labelledby=\"pregled-title-sr-latn-hr-hvarska-gregada\">\n    <div class=\"tsh-card-head \">\n      <p class=\"tsh-kicker\">01 \u00b7 Kontekst, ukus i tehnika<\/p>\n      <h3 id=\"pregled-title-sr-latn-hr-hvarska-gregada\">Kako recept funkcioni\u0161e<\/h3>\n      <p class=\"tsh-head-copy\">Gregada se ne me\u0161a varja\u010dom. Lonac se povremeno lagano protrese za dr\u0161ke, \u010dime se \u010duvaju celi kolutovi krompira i krupni komadi ribe.<\/p>\n    <\/div>\n    <div class=\"tsh-card-body\">\n      <div class=\"tsh-copy-grid\"><div class=\"tsh-prose\"><p>Hvarska gregada pripada grupi jadranskih ribarskih jela koja se oslanjaju na nekoliko dostupnih sastojaka i pa\u017eljivo upravljanje loncem, a ne na slo\u017eene za\u010dine. Na Hvaru i susednim ostrvima priprema se od \u010dvrste bele ribe, krompira, luka, maslinovog ulja i vina, uz razlike prema dnevnom ulovu. Nije klasi\u010dna riblja supa, niti pe\u010dena riba sa prilogom. Riba i krompir kuvaju se zajedno u plitkom sloju, a te\u010dnost se svodi u lagan sok koji povezuje maslinovo ulje, skrob i riblju \u017eelatinu.<\/p><p>Izbor ribe odre\u0111uje ritam kuvanja. Grdobina, ugor, kova\u010d, \u0161karpina ili \u010dvrsti fileti orade i brancina podnose ne\u017eno kr\u010dkanje bez brzog raspadanja. Veoma tanki fileti nisu dobar izbor jer se skuvaju pre nego \u0161to krompir omek\u0161a. Ova ku\u0107na verzija koristi krupne komade \u010dvrste bele ribe sa ko\u017eom gde je mogu\u0107e. Ko\u017ea \u0161titi meso, daje telu umaka malo \u017eelatina i poma\u017ee da komadi ostanu celi pri va\u0111enju.<\/p><p>Krompir se se\u010de na kolutove debljine oko jednog centimetra. Tanji kolutovi mogu se raspasti, a deblji produ\u017eavaju kuvanje toliko da riba gubi so\u010dnost. Luk se se\u010de na tanke polumesece i stavlja na dno, gde omek\u0161ava u ulju i vinu bez pr\u017eenja. Beli luk ostaje u tankim listi\u0107ima ili grubo se\u010den; previ\u0161e sitno se\u010den beli luk gubi karakter tokom \u010detrdeset minuta kuvanja. Lovor i per\u0161un ostaju diskretni, jer bi jaka koli\u010dina ruzmarina ili drugih aromati\u010dnih biljaka prekrila slatko\u0107u ribe.<\/p><p>Najva\u017enije pravilo gregade je da se lonac ne me\u0161a ka\u0161ikom. Varja\u010da lomi krompir, odvaja ko\u017eu i pretvara bistriji sok u ka\u0161astu te\u010dnost. Umesto toga, \u0161irok lonac se prihvati za dr\u0161ke i povremeno lagano protrese kru\u017enim pokretom. Taj pokret raspore\u0111uje toplotu i poma\u017ee ulju da se sjedini sa skrobom. Posuda zato mora biti dovoljno \u0161iroka da sastojci le\u017ee u najvi\u0161e dva sloja; u uskom visokom loncu donji krompir se raspada pre nego \u0161to se gornji skuva.<\/p><\/div><div class=\"tsh-prose\"><p>Te\u010dnost se meri tako da jedva dopre do gornjeg sloja krompira pre dodavanja ribe. Vino donosi kiselinu, riblji temeljac puno\u0107u, a dodatna voda ostaje rezerva samo ako kuvanje ide prebrzo. Kada se koristi cela riba sa kostima, temeljac mo\u017ee biti slabiji. Kod \u010distih fileta potreban je ukusniji, ali neslan temeljac. So se dodaje u dve faze: malo na krompir i malo na ribu, dok se kona\u010dna slanost proverava tek kada se sok redukuje.<\/p><p>Riba se ne mora uvek dodati u istom trenutku. Debeli komadi sa kostima mogu u lonac nakon deset minuta kuvanja krompira; fileti debljine tri centimetra dodaju se kasnije, kada je krompir napola mekan. Bezbedna unutra\u0161nja temperatura ribe je najmanje 63 \u00b0C, ali termometar nije jedini znak: meso treba da postane neprozirno i da se razdvaja u vla\u017enim listovima. Posle kuvanja lonac miruje pet minuta. Tada se sok stegne, komadi postaju lak\u0161i za va\u0111enje, a maslinovo ulje vi\u0161e ne pliva u odvojenim kapima.<\/p><p>Gregada se ne \u010deka dugo nakon zavr\u0161etka. Riba nastavlja da prima toplotu iz krompira i te\u010dnosti, pa se lonac sklanja sa ringle \u010dim su najdeblji komadi gotovi. Kratak odmor slu\u017ei vezivanju soka, ne dodatnom kuvanju. Tanjiri se pripreme unapred, a riba vadi \u0161irokom lopaticom, sa krompirom pod njom. Tako se \u010duvaju slojevi i izbegava naknadno me\u0161anje koje bi jelo pretvorilo u ka\u0161u.<\/p><div class=\"tsh-callout\" role=\"note\">Gregada se ne me\u0161a varja\u010dom. Lonac se povremeno lagano protrese za dr\u0161ke, \u010dime se \u010duvaju celi kolutovi krompira i krupni komadi ribe.<\/div><\/div><\/div>\n    <\/div>\n  <\/section>\n\n  <section class=\"tsh-timeline tsh-anchor\" id=\"tok-sr-latn-hr-hvarska-gregada\" aria-labelledby=\"tok-title-sr-latn-hr-hvarska-gregada\">\n    <p class=\"tsh-kicker\">02 \u00b7 Ritam rada<\/p><h3 id=\"tok-title-sr-latn-hr-hvarska-gregada\">Tok pripreme<\/h3>\n    <p>\u010cetiri povezane etape dr\u017ee redosled rada, temperaturu i trenutak zavr\u0161etka pod kontrolom.<\/p>\n    <div class=\"tsh-time-grid\"><div class=\"tsh-time-stop\"><span class=\"tsh-stage-badge\" aria-hidden=\"true\">01<\/span>\n        <div><h4>Slaganje<\/h4><strong>15 min<\/strong><p>Luk, krompir i aromati\u010dni sastojci ulaze u slojevima.<\/p><\/div><\/div><div class=\"tsh-time-stop\"><span class=\"tsh-stage-badge\" aria-hidden=\"true\">02<\/span>\n        <div><h4>Po\u010detno kuvanje<\/h4><strong>12 min<\/strong><p>Krompir po\u010dinje da omek\u0161ava u vinu i temeljcu.<\/p><\/div><\/div><div class=\"tsh-time-stop\"><span class=\"tsh-stage-badge\" aria-hidden=\"true\">03<\/span>\n        <div><h4>Riba<\/h4><strong>20\u201325 min<\/strong><p>Komadi se kuvaju bez okretanja.<\/p><\/div><\/div><div class=\"tsh-time-stop\"><span class=\"tsh-stage-badge\" aria-hidden=\"true\">04<\/span>\n        <div><h4>Odmor<\/h4><strong>5 min<\/strong><p>Sok se stabilizuje pre va\u0111enja.<\/p><\/div><\/div><\/div>\n  <\/section>\n\n  <section class=\"tsh-card tsh-anchor\" id=\"sastojci-sr-latn-hr-hvarska-gregada\" aria-labelledby=\"sastojci-title-sr-latn-hr-hvarska-gregada\">\n    <div class=\"tsh-card-head tsh-tone-sage\">\n      <p class=\"tsh-kicker\">03 \u00b7 Precizno odmerene komponente<\/p>\n      <h3 id=\"sastojci-title-sr-latn-hr-hvarska-gregada\">Sastojci za 6 porcija<\/h3>\n      <p class=\"tsh-head-copy\">Ako se koriste razli\u010dite vrste ribe, naj\u010dvr\u0161\u0107i i najdeblji komadi ulaze prvi, a ne\u017eniji fileti poslednjih 12\u201315 minuta.<\/p>\n    <\/div>\n    <div class=\"tsh-card-body\">\n      <div class=\"tsh-ingredient-grid\"><section class=\"tsh-ingredient-card\" aria-labelledby=\"ingredient-group-1-sr-latn-hr-hvarska-gregada\">\n            <h4 id=\"ingredient-group-1-sr-latn-hr-hvarska-gregada\">Za gregadu<\/h4><ul><li><strong>1,4 kg \u010dvrste bele ribe u krupnim komadima<\/strong><em>Grdobina, ugor, kova\u010d, orada ili brancin; o\u010di\u0161\u0107ena te\u017eina.<\/em><\/li><li><strong>1 kg krompira<\/strong><em>Olju\u0161tenog i ise\u010denog na kolutove debljine oko 1 cm.<\/em><\/li><li><strong>400 g crnog luka<\/strong><em>Ise\u010denog na tanke polumesece.<\/em><\/li><li><strong>6 \u010denova belog luka<\/strong><em>Ise\u010denih na tanke listi\u0107e.<\/em><\/li><li><strong>100 ml ekstra devi\u010danskog maslinovog ulja<\/strong><em>Podeljeno izme\u0111u slojeva i zavr\u0161nice.<\/em><\/li><li><strong>250 ml suvog belog vina<\/strong><em>Blago, bez izra\u017eenog ukusa drveta.<\/em><\/li><li><strong>600 ml neslanog ribljeg temeljca<\/strong><em>Koli\u010dina se prilago\u0111ava \u0161irini lonca.<\/em><\/li><li><strong>2 lista lovora<\/strong><em>Dodaju se izme\u0111u slojeva.<\/em><\/li><li><strong>20 g sve\u017eeg per\u0161una, krupno se\u010denog<\/strong><em>Polovina za kuvanje, polovina za zavr\u0161nicu.<\/em><\/li><li><strong>9 g fine soli<\/strong><em>Podeljeno izme\u0111u krompira i ribe.<\/em><\/li><li><strong>1 ka\u0161i\u010dica sve\u017ee mlevenog crnog bibera<\/strong><em>Dodati umereno.<\/em><\/li><\/ul><\/section><\/div>\n      <div class=\"tsh-note-grid\"><aside class=\"tsh-note\" role=\"note\"><strong>Napomena o sastojcima.<\/strong> Ako se koriste razli\u010dite vrste ribe, naj\u010dvr\u0161\u0107i i najdeblji komadi ulaze prvi, a ne\u017eniji fileti poslednjih 12\u201315 minuta.<\/aside>\n      <aside class=\"tsh-note\" role=\"note\"><strong>Alergeni.<\/strong> Recept sadr\u017ei ribu i sulfite iz vina. Temeljac mora biti bez \u0161koljki ako se jelo slu\u017ei osobi alergi\u010dnoj na rakove ili meku\u0161ce.<\/aside><\/div>\n    <\/div>\n  <\/section>\n\n  <section class=\"tsh-card tsh-anchor\" id=\"priprema-sr-latn-hr-hvarska-gregada\" aria-labelledby=\"priprema-title-sr-latn-hr-hvarska-gregada\">\n    <div class=\"tsh-card-head tsh-tone-blue\">\n      <p class=\"tsh-kicker\">04 \u00b7 7 izvr\u0161nih koraka<\/p>\n      <h3 id=\"priprema-title-sr-latn-hr-hvarska-gregada\">Priprema korak po korak<\/h3>\n      <p class=\"tsh-head-copy\">Redosled, vreme i vidljivi znaci spremnosti navedeni su u svakom koraku.<\/p>\n    <\/div>\n    <div class=\"tsh-card-body\"><div class=\"tsh-stages\"><section class=\"tsh-stage-card\" aria-labelledby=\"stage-1-sr-latn-hr-hvarska-gregada\">\n          <div class=\"tsh-stage-head\"><span class=\"tsh-stage-badge\" aria-hidden=\"true\">I<\/span>\n          <h4 id=\"stage-1-sr-latn-hr-hvarska-gregada\">Slojevi krompira i po\u010detno kuvanje<\/h4><span class=\"tsh-stage-time\">oko 25 min<\/span><\/div>\n          <ol class=\"tsh-step-grid\"><li class=\"tsh-step\"><span class=\"tsh-step-no\" aria-hidden=\"true\">01<\/span>\n            <div><h4>Pripremiti \u0161irok lonac<\/h4><p>Izabrati lonac pre\u010dnika najmanje 28 cm sa \u010dvrstim dnom. Na dno sipati polovinu maslinovog ulja i rasporediti polovinu luka. <span class=\"tsh-cue\">Dno je pokriveno tankim slojem ulja i luka, bez suvih mesta.<\/span><\/p><\/div><\/li><li class=\"tsh-step\"><span class=\"tsh-step-no\" aria-hidden=\"true\">02<\/span>\n            <div><h4>Slo\u017eiti krompir i aromati\u010dne sastojke<\/h4><p>Dodati polovinu krompira, polovinu belog luka, jedan lovor, deo per\u0161una, so i biber. Ponoviti slojeve sa ostatkom luka i krompira. <span class=\"tsh-cue\">Kolutovi le\u017ee ravno u najvi\u0161e dva sloja.<\/span><\/p><\/div><\/li><li class=\"tsh-step\"><span class=\"tsh-step-no\" aria-hidden=\"true\">03<\/span>\n            <div><h4>Dodati vino i temeljac<\/h4><p>Sipati vino i toliko temeljca da te\u010dnost jedva dopre do gornjeg sloja krompira. Pustiti da provri, zatim smanjiti na blago kr\u010dkanje i kuvati 10\u201312 minuta poklopljeno. <span class=\"tsh-cue\">Krompir je na ivicama po\u010deo da omek\u0161ava, ali sredina je jo\u0161 \u010dvrsta.<\/span><\/p><\/div><\/li><\/ol><\/section><section class=\"tsh-stage-card\" aria-labelledby=\"stage-2-sr-latn-hr-hvarska-gregada\">\n          <div class=\"tsh-stage-head\"><span class=\"tsh-stage-badge\" aria-hidden=\"true\">II<\/span>\n          <h4 id=\"stage-2-sr-latn-hr-hvarska-gregada\">Dodavanje ribe i zavr\u0161etak<\/h4><span class=\"tsh-stage-time\">oko 30 min<\/span><\/div>\n          <ol class=\"tsh-step-grid\"><li class=\"tsh-step\"><span class=\"tsh-step-no\" aria-hidden=\"true\">04<\/span>\n            <div><h4>Polo\u017eiti ribu bez sabijanja<\/h4><p>Komade ribe posoliti i polo\u017eiti preko krompira, najdeblje komade bli\u017ee centru ili direktnijoj toploti. Preliti ostatkom maslinovog ulja. <span class=\"tsh-cue\">Riba le\u017ei u jednom sloju i delom dodiruje te\u010dnost.<\/span><\/p><\/div><\/li><li class=\"tsh-step\"><span class=\"tsh-step-no\" aria-hidden=\"true\">05<\/span>\n            <div><h4>Kuvati bez me\u0161anja<\/h4><p>Poklopiti i kuvati na sasvim blagom klju\u010danju 18\u201325 minuta, prema debljini ribe. Na svakih 5 minuta lonac lagano protresti za dr\u0161ke, bez ka\u0161ike. <span class=\"tsh-cue\">Krompir je mekan, a riba se lista u krupnim vla\u017enim komadima.<\/span><\/p><\/div><\/li><li class=\"tsh-step\"><span class=\"tsh-step-no\" aria-hidden=\"true\">06<\/span>\n            <div><h4>Proveriti temperaturu i redukovati<\/h4><p>U najdebljem komadu proveriti najmanje 63 \u00b0C. Ako je riba gotova, a soka ima previ\u0161e, izvaditi je i kuvati krompir otkriven jo\u0161 3\u20135 minuta. <span class=\"tsh-cue\">Sok je lagano zamu\u0107en skrobom i obla\u017ee dno tanjira.<\/span><\/p><\/div><\/li><li class=\"tsh-step\"><span class=\"tsh-step-no\" aria-hidden=\"true\">07<\/span>\n            <div><h4>Odmoriti i zavr\u0161iti per\u0161unom<\/h4><p>Skloniti lonac sa vatre, posuti ostatkom per\u0161una i ostaviti poklopljeno 5 minuta. Izvaditi lovor pre serviranja. <span class=\"tsh-cue\">Ulje i te\u010dnost su povezani, a komadi se podi\u017eu bez raspadanja.<\/span><\/p><\/div><\/li><\/ol><\/section><\/div><\/div>\n  <\/section>\n\n  <section class=\"tsh-card tsh-anchor\" id=\"kontrola-sr-latn-hr-hvarska-gregada\" aria-labelledby=\"kontrola-title-sr-latn-hr-hvarska-gregada\">\n    <div class=\"tsh-card-head tsh-tone-rose\">\n      <p class=\"tsh-kicker\">05 \u00b7 Temperatura, tekstura i korekcije<\/p>\n      <h3 id=\"kontrola-title-sr-latn-hr-hvarska-gregada\">Kontrolne ta\u010dke za pouzdan rezultat<\/h3>\n      <p class=\"tsh-head-copy\">Vreme je orijentir; zavr\u0161etak potvr\u0111uju temperatura, boja, gustina i tekstura.<\/p>\n    <\/div>\n    <div class=\"tsh-card-body\">\n      <div class=\"tsh-control-grid\"><section class=\"tsh-control\"><p class=\"tsh-control-label\">Debljina krompira<\/p><strong>oko 1 cm<\/strong><p>Ujedna\u010deni kolutovi zavr\u0161avaju kuvanje istovremeno sa ribom.<\/p><\/section><section class=\"tsh-control\"><p class=\"tsh-control-label\">Riba<\/p><strong>najmanje 63 \u00b0C<\/strong><p>Meso je neprozirno i razdvaja se u vla\u017enim listovima.<\/p><\/section><section class=\"tsh-control\"><p class=\"tsh-control-label\">Kretanje lonca<\/p><strong>bez ka\u0161ike<\/strong><p>Blago protresanje \u010duva strukturu krompira i ribe.<\/p><\/section><\/div>\n      <div class=\"tsh-table-wrap\"><table class=\"tsh-table\"><caption>Naj\u010de\u0161\u0107i problemi i prakti\u010dne korekcije<\/caption>\n      <thead><tr><th scope=\"col\">Problem<\/th><th scope=\"col\">Najverovatniji uzrok<\/th><th scope=\"col\">Korekcija<\/th><\/tr><\/thead>\n      <tbody><tr><td>Krompir se raspada<\/td><td>Kolutovi su pretanki ili je lonac me\u0161an ka\u0161ikom.<\/td><td>Slede\u0107i put se\u0107i na 1 cm i koristiti samo lagano protresanje.<\/td><\/tr><tr><td>Riba je suva<\/td><td>Dodana je prerano ili su komadi bili tanki.<\/td><td>Ne\u017ene filete dodati tek kada je krompir vi\u0161e od pola kuvan.<\/td><\/tr><tr><td>Umak je masan i razdvojen<\/td><td>Lonac nije protresan ili nema dovoljno skroba u te\u010dnosti.<\/td><td>Izvaditi ribu, dodati jedan zgnje\u010den kolut krompira i kratko protresti lonac.<\/td><\/tr><\/tbody><\/table><\/div>\n    <\/div>\n  <\/section>\n\n  <section class=\"tsh-card tsh-anchor\" id=\"prakticno-sr-latn-hr-hvarska-gregada\" aria-labelledby=\"prakticno-title-sr-latn-hr-hvarska-gregada\">\n    <div class=\"tsh-card-head tsh-tone-violet\">\n      <p class=\"tsh-kicker\">06 \u00b7 Posle kuvanja<\/p>\n      <h3 id=\"prakticno-title-sr-latn-hr-hvarska-gregada\">Serviranje, \u010duvanje i prilago\u0111avanje<\/h3>\n      <p class=\"tsh-head-copy\">Prakti\u010dne odluke ostaju vezane za teksturu, bezbednost i stvarni na\u010din poslu\u017eivanja ovog jela.<\/p>\n    <\/div>\n    <div class=\"tsh-card-body\"><div class=\"tsh-practical-grid\">\n      <section class=\"tsh-practical-card\"><h4>Serviranje i uparivanje<\/h4><p>Gregadu slu\u017eiti odmah iz \u0161irokog lonca, sa ribom postavljenom preko krompira i dovoljno soka u svakom tanjiru. Hleb sa \u010dvrstom korom upija umak, a isto suvo belo vino iz kuvanja prirodno prati jelo.<\/p><\/section>\n      <section class=\"tsh-practical-card\"><h4>\u010cuvanje i podgrevanje<\/h4><p>Ribu i krompir brzo ohladiti i \u010duvati u fri\u017eideru najvi\u0161e 2 dana. Podgrevati poklopljeno na slaboj vatri uz malo temeljca, samo dok sredina ne bude vrela; sna\u017eno klju\u010danje isu\u0161uje ribu.<\/p><\/section>\n      <section class=\"tsh-practical-card\"><h4>\u010cetiri tehni\u010dki izvodljive varijacije<\/h4><ul><li>Deo bele ribe mo\u017ee da se zameni ugorom, koji daje vi\u0161e \u017eelatina i puniji sok.<\/li><li>Vino mo\u017ee da se zameni dodatnim ribljim temeljcem i jednom ka\u0161ikom limunovog soka.<\/li><li>Nekoliko \u010deri paradajza mo\u017ee da se doda uz krompir za diskretnu kiselost, bez pretvaranja jela u paradajz-sos.<\/li><li>Mladi krompir mo\u017ee da ostane sa tankom korom ako je dobro opran i ise\u010den na jednake kolutove.<\/li><\/ul><\/section>\n      <section class=\"tsh-practical-card\"><h4>Tri saveta iz probne kuhinje<\/h4><ol><li>Riblji temeljac treba da bude blag i neslan, jer se te\u010dnost tokom kuvanja primetno smanjuje.<\/li><li>Komadi ribe sli\u010dne debljine spre\u010davaju da jedan deo bude suv dok drugi jo\u0161 nije gotov.<\/li><li>Gregada se servira posle kratkog odmora, ali se ne ostavlja dugo na toploj ringli.<\/li><\/ol><\/section>\n      <section class=\"tsh-practical-card\"><h4>Potrebna oprema<\/h4><p>\u0160irok lonac sa poklopcem pre\u010dnika 28\u201332 cm, o\u0161tar no\u017e, daska, kuhinjski termometar i \u0161iroka perforirana lopatica za va\u0111enje ribe.<\/p><\/section>\n      <section class=\"tsh-practical-card\"><h4>Specifi\u010dni alergeni<\/h4><p>Recept sadr\u017ei ribu i sulfite iz vina. Temeljac mora biti bez \u0161koljki ako se jelo slu\u017ei osobi alergi\u010dnoj na rakove ili meku\u0161ce.<\/p><\/section>\n    <\/div><\/div>\n  <\/section>\n\n  <section class=\"tsh-card tsh-anchor\" id=\"ishrana-sr-latn-hr-hvarska-gregada\" aria-labelledby=\"ishrana-title-sr-latn-hr-hvarska-gregada\">\n    <div class=\"tsh-card-head tsh-tone-sage\">\n      <p class=\"tsh-kicker\">07 \u00b7 Okvirna procena po porciji<\/p>\n      <h3 id=\"ishrana-title-sr-latn-hr-hvarska-gregada\">Nutritivne vrednosti<\/h3>\n      <p class=\"tsh-head-copy\">Procena je izra\u010dunata za \u0161est porcija i uklju\u010duje svu koli\u010dinu maslinovog ulja i krompira. Vrsta ribe najvi\u0161e uti\u010de na masti, energiju i prirodni natrijum.<\/p>\n    <\/div>\n    <div class=\"tsh-card-body\"><dl class=\"tsh-nutrition\"><div><dt>Kalorije<\/dt><dd>\u2248 550 kcal<\/dd><\/div><div><dt>Ugljeni hidrati<\/dt><dd>\u2248 35 g<\/dd><\/div><div><dt>Proteini<\/dt><dd>\u2248 43 g<\/dd><\/div><div><dt>Masti<\/dt><dd>\u2248 24 g<\/dd><\/div><div><dt>Vlakna<\/dt><dd>\u2248 5 g<\/dd><\/div><div><dt>Natrijum<\/dt><dd>\u2248 780 mg<\/dd><\/div><\/dl>\n      <p class=\"tsh-nutrition-note\"><strong>Porcija:<\/strong> 1 porcija (oko 500 g). <strong>Alergeni:<\/strong> Recept sadr\u017ei ribu i sulfite iz vina. Temeljac mora biti bez \u0161koljki ako se jelo slu\u017ei osobi alergi\u010dnoj na rakove ili meku\u0161ce. Procena je izra\u010dunata za \u0161est porcija i uklju\u010duje svu koli\u010dinu maslinovog ulja i krompira. Vrsta ribe najvi\u0161e uti\u010de na masti, energiju i prirodni natrijum. Vrednosti su pribli\u017ene i zasnovane na standardnim referentnim podacima.<\/p>\n    <\/div>\n  <\/section>\n\n  <footer class=\"tsh-close\">\n    <p class=\"tsh-close-kicker\">Zavr\u0161ni rezultat<\/p>\n    <p class=\"tsh-close-quote\">Vla\u017eni listovi bele ribe, celi kolutovi krompira i lagan sok koji miri\u0161e na vino, luk i maslinovo ulje.<\/p>\n    <p class=\"tsh-close-copy\">Gregada uspeva kada se lonac ne pretrpa, krompir ise\u010de ravnomerno, a riba doda prema debljini. Ne\u017eno protresanje zamenjuje me\u0161anje i \u010duva ono \u0161to jelo \u010dini prepoznatljivim.<\/p>\n  <\/footer>\n<\/section>\n\n<script type=\"application\/ld+json\" id=\"recipe-schema-sr-latn-hr-hvarska-gregada\">\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"Recipe\",\n  \"name\": \"Hvarska gregada sa belom ribom krompir, luk i vino u jednom loncu\",\n  \"description\": \"Hvarska gregada je jednostavno ribarsko jelo u kome se \u010dvrsta bela riba, krompir, luk, beli luk, maslinovo ulje i vino sla\u017eu u \u0161irok lonac i kuvaju bez me\u0161anja varja\u010dom. Sastojci pu\u0161taju sokove, krompir osloba\u0111a skrob, a maslinovo ulje i riblji temeljac stvaraju lagan, sjajan umak. Lonac se povremeno samo protrese da se komadi ne raspadnu. Riba ulazi prema debljini i vrsti, pa ostaje so\u010dna dok krompir zavr\u0161ava kuvanje. 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