There’s something kind of magical about a pot of brudet barely bubbling on the stove. You get that sea-meets-kitchen vibe right away — tomatoes slowly breaking down, garlic doing its thing, fresh fish soaking up everything. Honestly, the smell alone makes you grab a bowl.
In Dalmatia, brudet isn’t “just a dish.” It’s a tradition. Every coastal family has their own version (grandma’s is always “the one,” right?). My take is pretty simple: use the freshest catch you can find, add a good splash of white wine, then leave it alone and let time do the work. Low and slow.
The balance is what makes it great: sweet onions, tangy tomatoes, and that deep, briny note from the fish. Comforting but not heavy. Kinda elegant, even. I’d say it’s the stew you make when you want something real but unfussy.
Golden rule? Brudet + polenta. Always. The polenta soaks up the sauce like a dream — trust me, make extra. You’ll mop the plate clean.
Brudet
Serving suggestion
Author
Mario Kapustic
Hi! I’m Mario from Croatia. I love cooking and sharing recipes that combine tradition with creativity. I started Tasty Empire to share my family’s recipes — the ones from Mom and Grandma — and all the little tricks I’ve picked up along the way. I especially enjoy pasta, risottos, homemade breads, and desserts, always looking for little ways to enrich flavors.
Prepare the base
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Sauté the onions and garlic
In a large, wide pot, heat the olive oil over medium heat. Add onions and cook until soft and golden, about 10 minutes. Stir in the garlic and cook for another minute.
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Build the sauce
Add tomato paste, stir for 1 minute, then pour in chopped tomatoes, wine, and fish stock. Add bay leaves, oregano, paprika, salt, and pepper. Let simmer for 15–20 minutes until the sauce thickens slightly.
Cook the fish
Serve
Note: You can use a mix of fish such as grouper, monkfish, sea bass, or even add scampi for extra flavor.
Updated: September 5, 2025