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Croatian Brudet (Adriatic Fish Stew with Polenta)

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Croatian brudet with mixed fish, mussels, tomato broth, parsley, and polenta.
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Croatian brudet is an Adriatic fish stew where mixed fish and shellfish simmer in a tomato, onion, garlic, and wine broth. Creamy polenta is the traditional partner for the rich sauce.

Build a savory tomato base first, layer the seafood gently, and resist stirring so the fish pieces stay intact as they cook.

Use fish pieces of similar thickness and add mussels near the end so they open without overcooking.

Serving Suggestions

Spoon the brudet over soft polenta and finish with parsley, olive oil, and lemon wedges.

Croatian brudet in an earthenware pot with intact fish pieces, mussels, and polenta.

Recipe Notes

Brudet is flexible: use firm white fish that is fresh and sustainable, and discard any mussels that stay closed after cooking.

Croatian brudet with mixed fish, mussels, tomato broth, parsley, and polenta.

Croatian Brudet (Adriatic Fish Stew with Polenta)

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Mixed white fish and mussels simmered in a tomato and white-wine broth with creamy polenta.
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Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Croatian
Calories: 520
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

Brudet
  • 2 lb firm white fish fillets cut into large pieces
  • 1 lb mussels scrubbed and debearded
  • 1/4 cup extra-virgin olive oil divided
  • 2 medium yellow onions thinly sliced
  • 4 cloves garlic thinly sliced
  • 28 oz crushed tomatoes one can
  • 1 cup dry white wine or fish stock
  • 1/2 cup water plus more if needed
  • 2 tbsp red wine vinegar to brighten the sauce
  • 1 tsp kosher salt plus more to taste
  • 1/2 tsp ground black pepper plus more to taste
  • 1/2 cup fresh parsley chopped
Polenta
  • 1 cup coarse cornmeal certified gluten-free if needed
  • 4 cups water or light seafood stock
  • 1 tsp kosher salt plus more to taste
  • 1 tbsp extra-virgin olive oil to finish

Equipment

  • Wide Dutch oven
  • Large saucepan
  • Wooden spoon
  • Chef’s knife
  • Ladle

Method
 

Start the Tomato Base:
  1. Warm half of the olive oil in a wide Dutch oven over medium heat. Add the onions and cook for 8 to 10 minutes until soft, then add the garlic for 1 minute.
  2. Stir in the crushed tomatoes, wine, water, vinegar, salt, and pepper. Simmer uncovered for 20 minutes until the sauce is slightly thickened.
Cook the Seafood:
  1. Pat the fish dry and season lightly. Nestle the fish pieces into the sauce in a single layer, cover, and simmer gently for 12 minutes without stirring.
  2. Add the mussels, cover again, and cook for 6 to 8 minutes, until the fish flakes and the mussels open. Discard any mussels that remain closed. Sprinkle with parsley and the remaining olive oil.
Make the Polenta and Serve:
  1. Bring the water and salt to a simmer in a saucepan. Whisk in the cornmeal gradually, then cook over low heat, stirring often, until smooth and spoonable, 20 to 25 minutes. Stir in the olive oil.
  2. Spoon polenta into shallow bowls and top with the brudet and its tomato broth. Serve immediately.

Nutrition

Calories: 520kcalCarbohydrates: 48gProtein: 39gFat: 20gSaturated Fat: 4gCholesterol: 95mgSodium: 930mgFiber: 5gSugar: 8g

Notes

  • Do not stir the stew after the fish is added; gently shake the pot instead.
  • A mixed selection of firm white fish gives the stew a more interesting texture.

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