It can be made from different type of fish, and you can also mix in some shellfish such as shrimp, crabs or lobsters. My first choice for Brodet would be scorpion fish, conger eel and monk fish. Since not all of these fishes can be found in the United States I suggest you use salmon, monk fish or sea bass.
One of the key ingredients in every good Brodet is a good wine. The best wine to use, for my taste is Mali Plavac - imported by Wine World Wide Inc- Mediteranean Wine.
Usually in Dalmatia Brodet is served with polenta.
The recipe is simple. Enjoy it and have fun!
As we say in Croatia: Dobar tek i živjeli!
Yours Ane Mlječka!
2 pounds salmon (pieces from head and tail)
2 pounds monk fish
2 pounds sea bass
1 garlic clove
Fresh parsley and basil
1 cup extra virgin olive oil
1/4 cup red wine vinegar
4 fresh tomatoes
1 tablespoon tomato concentrate
Salt and pepper to taste
1 teaspoon red pepper
Scale the fish, clean, wash and cut into the pieces. Sauté onion, garlic, parsley and basil in extra virgin olive oil. Cut tomatoes into the pieces and add to the pot. Add salt, pepper and red pepper. When tomatoes soften add tomato concentrate and red wine vinegar. Place the fish in the sauce and add enough water to cover it. Cook for about 20 minutes, it is done when the fish begins to quiver. Then serve with polenta.
POLENTA (cornmeal mush)
1 pound corn flour
4 cups water
Pinch of salt
2 tablespoons extra virgin olive oil
Put water, salt and extra virgin olive oil in pot and bring to boil. Add corn flour stirring constantly. Cook for about 15 minutes stirring constantly.