Dalmatian Brodet: Croatian Fish Stew with Tomato and Wine

Along the Dalmatian coast, brodet (also written brudet or brodetto) appears on family tables, in simple konobas, and during religious feast days when fish takes the place of meat. It belongs to the wider Adriatic tradition of tomato-based fish stews found from Istria and Kvarner down to Dubrovnik, and across the sea in Italian coastal towns. In Croatia it carries a special weight as a symbol of everyday seaside cooking: resourceful, frugal, and deeply tied to place.

The dish grew from the work of fishermen at sea, who cooked portions of the catch that could not be sold easily: small, bony, or slightly damaged fish that still had full flavor. Several species went into the pot at once, giving the stew a layered taste. Red-skinned fish such as scorpionfish or red mullet often join pale white fish like sea bream, monkfish, or conger. Their bones and skin lend body and color to the sauce, while firm flesh remains in pleasing chunks. Today many cooks still reach for a mix of 3–5 types of fish, sometimes with a few mussels or pieces of squid added for extra depth.

The flavor base remains surprisingly simple. Onions soften slowly in generous extra virgin olive oil, followed by garlic and tomato. Some households rely on fresh grated tomatoes in summer; others use high-quality canned tomatoes for steady results year round. White wine or a splash of wine vinegar brings acidity that keeps the stew lively rather than heavy. Bay leaves and parsley complete the profile, with optional dried chili for cooks who prefer a gentle kick.

Technique matters here, even with a short list of ingredients. A traditional brodet cooks in a wide, heavy pot that lets fish lie in a single snug layer. Once the fish goes in, the pot is not stirred; instead, the cook lifts the pot and tilts it so the liquid washes over the fish. This protects the delicate pieces from breaking apart. The result is a stew where the fish still has integrity, suspended in a glossy sauce of tomato, olive oil, and cooking juices.

The way brodet is served finishes the picture. Across Dalmatia, a mound of soft yellow polenta or a slab of country bread waits in the bowl, ready to soak up the sauce. Some regions lean toward potatoes simmered directly in the stew, creating a thicker, more rustic plate. Either approach highlights what the dish does best: stretching a modest quantity of fish into a full meal that feeds a group.

This version aims for a balance between coastal authenticity and a home kitchen’s practical needs. The recipe uses a mix of firm white fish, plus an optional handful of mussels for variety. The base relies on widely available ingredients: onions, garlic, canned tomatoes, and dry white wine. A measured amount of vinegar brightens the sauce and nods to traditional preparations that lean on acidity.

The method keeps to the one-pot tradition and follows the no-stir rule once the fish is in place, which helps even first-time cooks achieve neat portions rather than a shredded mixture. Timing stays relatively gentle, with enough simmering for the fish to cook through and the sauce to thicken slightly while still tasting fresh.

For many coastal families, brodet marks gatherings where people linger at the table. It sits comfortably at the center of a meal with a simple green salad, a jug of local white wine, and perhaps a light dessert. The dish suits Lent, Sunday lunches, and any evening when a pot of seafood, tomato, and olive oil feels right. With a bit of attention to the order of steps, a home cook far from the Adriatic can prepare a pot that reflects that tradition with clarity and respect.