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Brudet
Alternative namesBrodet, brodetto
TypeStew
CourseMain
Region or state
Main ingredientsFish
  •   Media: Brudet
Brodetto alla vastese, from Vasto, Abruzzo, Italy

Brudet or brodet is a fish stew made in the Croatian regions of Dalmatia,[1] Kvarner, and Istria, as well as along the coast of Montenegro. Brodetto di pesce, or simply brodetto (broeto in Venetian language, brudèt in Romagnol dialect, el brudèt in Fanese, el brudettu in Portorecanatese, lu vrëdètte in Sambenedettese, lu vredòtte in Giulianova dialect, u' Bredette in Termolese, lu vrudàtte in Vastese dialect), is the signature dish of almost all Italian Adriatic coastal cities (famous are fish stews from Venetian Lagoon,[2] Romagna,[3] Marche, Abruzzo,[4] and Molise). It consists of several types of fish stewed with spices, vegetables, and red or white wine,[5][6] or even vinegar.[7] The most important aspect of brodetto is its simplicity of preparation and the fact that it is typically prepared in a single pot. It is usually served with polenta or toasted bread, which soaks up the fish broth, while other recipes serve it with potatoes or bread. Brodetto can significantly vary in style, composition, and flavour, depending upon the types of ingredients and cooking styles used.[1]

Similar dishes

[edit]

A similar dish from Corfu is known as bourdeto.

See also

[edit]

Media related to Brodetto at Wikimedia Commons

References

[edit]
Revisions and contributorsEdit on WikipediaRead on Wikipedia

Brudet

View on Grokipedia
from Grokipedia
Brudet (also spelled brodet) is a traditional Croatian , originating from the Adriatic coastal regions of , Kvarner, and , as well as parts of . This rustic dish, derived from the Venetian term brodeto meaning "," features a variety of and simmered in a tomato-based with onions, , and white wine or . It embodies the resourcefulness of local fishermen, who historically used less desirable catches to create nourishing meals on boats. Culturally, brudet holds a central place in Croatian coastal , celebrated as a symbol of maritime heritage and simplicity. Brodet cups and similar events highlight its enduring popularity along the coast. With roots possibly tracing back to Roman-era settlements near the River, brudet underscores the Adriatic's culinary fusion of Mediterranean and Venetian traditions.

Etymology and Origins

Linguistic Roots

The term brudet derives from the Venetian brodeto, which translates to "broth" or "little broth," underscoring the dish's roots in the maritime culinary traditions of the Adriatic region. This etymological connection highlights the broader linguistic exchanges facilitated by Venetian maritime dominance along the eastern Adriatic coast. In Croatian dialects, the name exhibits variations such as brudet, brodet, and brujet, reflecting regional phonetic adaptations and local usage patterns, particularly along the Dalmatian and Istrian coasts. These spellings maintain the core meaning tied to a brothy preparation, with brodet often preferred in standard Croatian . The linguistic heritage of brudet extends to related Mediterranean terms, including the Italian brodetto—a direct from the same Venetian source—and the Greek bourdeto, a spicy from that also stems from brodetto meaning "." These parallels illustrate a shared linguistic evolution across the Adriatic and Ionian Seas, where Venetian and cultural exchanges disseminated culinary nomenclature.

Historical Development

Seafood has long been central to the diet of Adriatic coastal communities, with ancient Illyrian tribes and later Roman inhabitants of relying on marine resources and developing early preservation techniques, such as production. These practices laid a foundation for fish-based dishes in the region, which persisted through Byzantine rule. The modern form of brudet emerged during the Venetian Republic's control of from 1420 to 1797, when Venetian culinary influences introduced stewing techniques adapted for local . This period transformed simple fishermen's preparations into the multi-fish known today, utilizing less desirable catches in a tomato-based . Likely developing between the 14th and 16th centuries, brudet drew directly from Venetian brodetto traditions. By the 19th century, under Habsburg and later Croatian administration, brudet had become a staple in coastal households, reflecting everyday resourcefulness. It appears in Croatian culinary literature as the national tradition solidified.

Ingredients and Preparation

Essential Ingredients

Brudet, a traditional Croatian fish stew, relies on a diverse selection of fresh Adriatic seafood as its foundation, typically incorporating a mix of 5 to 7 types of small, inexpensive fish to create a rich, flavorful broth. Common choices include scorpionfish, monkfish, conger eel, red mullet, and sea bream, with a preference for species featuring reddish skin—such as scorpionfish and red mullet—to impart a deep color and complex, briny depth to the sauce. Optional shellfish like mussels, shrimp, or scampi may be added for texture and additional seafood essence, reflecting historical fishing practices along the Adriatic coast. The vegetable and aromatic base provides balance and acidity, starting with finely chopped onions and garlic sautéed in olive oil to form the stew's flavorful foundation. Tomatoes, either fresh peeled or as a concentrate (known as salsa), are essential for the signature red hue and tangy profile, often supplemented by fresh for herbaceous notes and bay leaves for subtle earthiness. Liquids and seasonings complete the essentials without relying on thickeners like or , preserving the dish's light yet cohesive consistency. A combination of white or and introduces acidity to tenderize the and enhance brightness, while generous binds the ingredients; salt and provide basic seasoning, with peppercorns sometimes used whole for milder heat.

Cooking Process

The preparation of Brudet commences with heating in a large, heavy-bottomed pot over medium heat, followed by the addition of finely chopped onions and , which are sautéed until the onions turn translucent and aromatic, typically taking 5 to 10 minutes. This step establishes the foundational flavors essential to the stew's character. Tomato salsa, or equivalently chopped fresh or , is then incorporated into the sautéed mixture, along with a small amount of water if needed, and the combination is simmered gently for about 10 minutes to concentrate into a thick, flavorful base that will envelop the . Whole or large pieces of firm-fleshed , selected for their ability to withstand prolonged cooking without disintegrating, are added to the base (sometimes mixed initially) and arranged in layers by firmness, with the most robust types first. or is added next, followed by enough water or fish stock to just cover the , after which the pot is covered and brought to a low simmer. The stew simmers slowly for 30 to 45 minutes, with the heat maintained at a gentle bubble until the flakes easily when gently prodded, ensuring the flavors meld without overcooking the . A defining technique of Brudet preparation is the strict prohibition against stirring the pot at any point after adding the liquids, as this would cause the delicate pieces to break apart; instead, the pot is occasionally shaken gently to distribute heat and liquids evenly. Once cooked, Brudet is served immediately to preserve its texture, traditionally accompanied by polenta that soaks up the rich broth.

Regional Variations

Dalmatian Brudet

Dalmatian brudet represents the quintessential southern Croatian seafood stew, originating from the coastal traditions of the Dalmatia region, where it emphasizes robust, locally sourced ingredients to capture the essence of the Adriatic Sea. This version is distinguished by its rich, tomato-forward sauce, crafted primarily from fresh coastal tomatoes that provide a vibrant, acidic base enhanced by the natural oils of the fish. The stew typically features scorpionfish (Scorpaena scrofa) and conger eel (Conger conger) as the primary proteins, selected for their firm texture and ability to release flavors into the broth without disintegrating; these are often combined with other reef species like sea bass or John Dory to add depth, using at least three varieties to ensure a balanced, layered taste. Preparation begins with sautéing onions, , and in in a traditional clay pot, which allows for even heat distribution and imparts a subtle earthiness reminiscent of Dalmatian peka cooking methods. Fresh tomatoes—often ripe varieties like oxheart from local coastal farms—are added along with a splash of , such as the indigenous , to deepen the umami and create a glossy, concentrated sauce; this deglazing step is crucial for integrating the wine's with the tomatoes' brightness. The pieces are layered in without stirring, covered with water or stock, and simmered gently for 20-30 minutes, with the pot occasionally shaken to preserve the integrity of the layers and prevent the from breaking apart—a technique that ensures the sauce thickens naturally from the bones. In seaside towns like Split and , Dalmatian brudet serves as a classic fisherman's meal, prepared from the day's catch of less commercial but flavorful species, reflecting the region's sustainable coastal heritage. It is traditionally portioned by the number of fish pieces per person—typically three to five substantial chunks—to symbolize abundance and shareability, accompanied by or crusty bread for sopping up the sauce. This communal serving style underscores its role in local taverns and family gatherings, where the stew's warmth and simplicity evoke the daily life of Adriatic fishermen.

Istrian and Kvarner Brudet

In the northern Croatian regions of and Kvarner, brudet features a lighter profile compared to its Dalmatian counterpart, emphasizing fresh, delicate and aromatic enhancements that highlight the area's Mediterranean influences. This variation prominently incorporates such as clams and , alongside white fish like , creating a broth that is less robust and tomato-dominant. The base relies on for acidity and depth, augmented by generous amounts of and onions to build a milder, clearer sauce that allows the natural flavors of the seafood to shine. Herbs like and sage are often added, infusing the stew with earthy notes that echo Istria's renowned truffle-centric culinary tradition and its use of local aromatic plants, including bay leaves and under Venetian influences. These elements contribute to a fresher, more herbaceous character, with the dish typically requiring a shorter time of 20-30 minutes to preserve the tenderness of the ingredients. Traditionally prepared in iron pots over low heat, often drawing from the abundant, daily catches of Kvarner Bay's fisheries, this brudet underscores the region's commitment to simplicity and seasonality. Like other Croatian versions, it employs a non-stirring technique to maintain the integrity of the .

Cultural and Culinary Significance

Role in Croatian Coastal

Brudet serves as a symbol of in Adriatic , traditionally prepared by fishermen using lesser-known or less commercially viable fish species, such as small , scorpionfish, or damaged catches, to minimize waste and support in overfished waters. This practice underscores the dish's roots in resource conservation, allowing coastal communities to utilize the full spectrum of marine resources without depleting premium stocks. Since at least the , brudet has been integrated into the daily diets of Croatian coastal fishing communities, embodying humility and resourcefulness by transforming humble ingredients into nourishing meals prepared at sea or in homes. In these regions, it represents a practical response to the uncertainties of life, where families and crews relied on whatever the Adriatic provided, fostering a culture of self-sufficiency and communal sharing. Brudet's cultural embedding gained international recognition through Croatia's inclusion in the UNESCO-listed Mediterranean diet, proclaimed an Intangible Cultural Heritage of Humanity in 2013, with emblematic communities on and islands. This acknowledgment celebrates the dish's role in preserving shared knowledge of sustainable fishing and seasonal preparation across Mediterranean communities. Its regional variations, such as those in or , further illustrate the diversity of Croatian coastal culinary traditions.

Traditions and Modern Adaptations

The stew is traditionally paired with , a staple side that soaks up the flavorful , distinguishing it from alternatives like or rice in authentic settings. Brudet holds a prominent role in local festivals and family celebrations along the Adriatic coast, such as the Zlarinska Brudetijada on the island of Zlarin or the Brodet Cup in Fažana, where groups of fishermen compete in communal preparation and share large pots of the stew with attendees. These events, often tied to patron saint's day feasts in fishing villages, highlight the dish's communal spirit and reinforce coastal heritage through shared cooking and feasting. In the , Croatia's boom revitalized interest in traditional dishes like Brudet, leading to modern adaptations in upscale restaurants that incorporate premium seafood such as or for refined presentations. Vegetarian versions have also emerged to cater to diverse palates, substituting mushrooms, peppers, and carrots for while retaining the tomato-based broth and accompaniment.

Comparisons to Similar Dishes

International Equivalents

Brudet shares conceptual similarities with several Mediterranean stews, particularly in their use of fresh catch, simple bases, and regional adaptations born from coastal fishing traditions. These equivalents highlight a broader tradition of simmering mixed to create hearty, flavorful dishes that emphasize local ingredients and historical trade connections, often originating as fishermen's meals from unsold or less desirable catches. The Italian brodetto from the region, especially , is a close parallel, featuring a tomato-infused cooked in pots to concentrate flavors from an assortment of fish like monkfish, scorpionfish, and such as clams and mussels. often adds a subtle aroma, and the preparation involves layering in stages to avoid overcooking, resulting in a rustic served with or bread. This dish, originating as a fishermen's from unsold catch, derives its name from the Venetian "brodetto" meaning , reflecting shared Adriatic influences. In , from , particularly , mirrors brudet's medley of in a saffron-tinted , typically including like rascasse (scorpionfish), eel, and shellfish like mussels, thickened naturally through cooking without constant stirring. Accompanied by —a spicy, garlicky —and grilled , it evolved from humble fishermen's stews, prioritizing the essence of Mediterranean varieties for a bold, aromatic result. The Greek bourdeto from represents another variant, a spiced simmered in a vinegar-tomato with red pepper for heat, using whole fish like scorpionfish or to infuse the broth during slow cooking. Influenced by Venetian rule over the from the 14th to 18th centuries, it shares the "brodetto" and focuses on enhancing modest catches with bold seasonings, often served simply with or bread. These dishes collectively trace roots to Venetian trade networks that spread culinary techniques across the Mediterranean.

Distinct Croatian Elements

Brudet distinguishes itself from similar Mediterranean fish stews through its emphasis on a no-stirring technique during to preserve the integrity of the pieces, allowing them to cook gently in a layered without breaking apart. A core Croatian element lies in the use of humble, unsorted local —such as scorpionfish, , or —reflecting Dalmatian frugality and resourcefulness. Like and other equivalents, brudet prioritizes these modest catches, but achieves its tangy profile through vinegar or rather than luxurious , emphasizing simplicity and accessibility rooted in coastal fishermen's traditions. Philosophically, Brudet embodies a communal of sharing, where the is portioned family-style to foster social bonds, paired traditionally with to absorb the broth and extend the meal for larger gatherings—a practice absent in the more individualized, commercialized servings of international equivalents. This pairing and mindset highlight Dalmatia's emphasis on sustenance over extravagance, transforming everyday catches into a shared feast that underscores the region's .

References

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  3. https://travelhonestly.com/brudet/
  4. https://www.chasingthedonkey.com/croatian-cooking-brodet-fish-stew/
  5. https://www.sailingeurope.com/blog/brodet-probably-the-most-typical-dalmatian-meal
  6. https://www.petersommer.com/blog/food/croatian-fish-brodet
  7. https://total-croatia-news.com/gourmet/flavours-of-the-adriatic-brodet-brudet-or-brujet/
  8. https://www.allcorfu.com/in-recipes-bordetto.html
  9. https://eatwithmeraki.com/2023/06/traditional-greek-bourdeto/
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  11. https://www.mihanovic.com/dalmatia.php
  12. https://www.sciencedirect.com/science/article/abs/pii/S2352485517301135
  13. https://www.jstor.org/stable/3295259
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  15. https://www.196flavors.com/brudet/
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  21. https://tzdubrovnik.hr/lang/en/get/lokalni_recepti/81976/fishermans_brodet.html
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  36. https://www.tasteatlas.com/brudet/wheretoeat
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  38. https://www.lacucinaitaliana.com/recipe/main-course/brodetto-fish-stew
  39. https://www.italia.it/en/marche/things-to-do/brodetto-marche
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