Brudet

What it really is

Brudet is a Croatian Adriatic fish stew simmered with onion, tomato, wine and olive oil. The fish selection changes by coast, season and kitchen, and some versions include shellfish.

Fish is cooked gently in a seasoned liquid built from onion, tomato, wine and oil. The cooking allows the seafood juices to flavor the broth. More than one fish may be used, and shellfish can appear in some regional or restaurant versions, but neither a specific species nor a fixed seafood mix is universal. The name also appears as brodet or brodetto in neighboring food traditions; this entry concerns the Croatian coastal stew and avoids claiming it is exclusive to one country.

The stew is usually served with polenta or bread, which absorbs the broth. Those sides are separate from the pot unless cooked directly into it. Gentle simmering helps fish hold its shape; vigorous stirring can break delicate pieces apart. The broth may be tangy from tomato and wine, while the exact acidity and thickness vary. A menu should identify the seafood because the choice affects both flavor and allergen information.

How it's served

Serve hot in a bowl or shallow dish, with fish and broth together. Offer polenta or bread alongside and name it. Identify shellfish separately when present.

How to write it on the menu

Describe the dish as Croatian fish stew and list each fish or shellfish used. State whether wine is included and name any stock or garnish. Declare fish and shellfish as applicable and check shared cookware. Nutrition varies with seafood selection and oil.