This Dalmatian fish stew, originating from the Dalmatia region of Croatia, is a hearty and flavorful main course perfect for seafood lovers. This recipe combines monkfish, sea bass, shrimp, and optional langoustines with potatoes, leeks, onions, and tomatoes in a white wine-infused broth. The stew is easy to prepare and...

Dalmatian Fish Stew (Dalmatinski Brodet recipe
Prep Time
30min
Cook Time
20min
Total Time
50min

Ingredients

6 Servings
(1 serving = Approximately 1.5 cups)

Marinade

  • fresh packed parsley leaves
    fresh packed parsley leaves
    1cup
  • extra-virgin olive oil, plus more for greasing
    extra-virgin olive oil, plus more for greasing
    1/2cup
  • fresh lemon juice
    fresh lemon juice
    1/4cup
  • garlic, thinly sliced
    garlic, thinly sliced
    7clove
  • Kosher salt and freshly ground black pepper, to taste
    Kosher salt and freshly ground black pepper, to taste

Seafood

  • skinless monkfish fillets, pin bones removed
    skinless monkfish fillets, pin bones removed
    1lb
  • skinless sea bass fillets, pin bones removed
    skinless sea bass fillets, pin bones removed
    1lb
  • raw medium shrimp, peeled and deveined, tails removed
    raw medium shrimp, peeled and deveined, tails removed
    10oz
  • raw, unpeeled langoustines, heads on (optional)
    raw, unpeeled langoustines, heads on (optional)
    6

Vegetables & Other

  • Yukon gold potatoes, peeled and thinly sliced
    Yukon gold potatoes, peeled and thinly sliced
    1lb
  • small leeks, white and light green parts only, halved, thinly sliced, and rinsed
    small leeks, white and light green parts only, halved, thinly sliced, and rinsed
    2
  • large red onion, thinly sliced
    large red onion, thinly sliced
    1
  • large yellow onion, thinly sliced
    large yellow onion, thinly sliced
    1
  • dry white wine
    dry white wine
    1cup
  • can whole peeled tomatoes, crushed by hand
    can whole peeled tomatoes, crushed by hand
    28oz

How to make Dalmatian Fish Stew (Dalmatinski Brodet

Preparation

  1. Step 1

    Purée parsley, half the olive oil, lemon juice, half the garlic, salt, and pepper in a food processor until smooth. Transfer to a large bowl.

  2. Step 2

    Add monkfish, sea bass, shrimp, and, if using, the langoustines to the bowl and toss to combine. Cover with plastic wrap and chill for 10 minutes.

Cooking the Stew

  1. Step 1

    Grease an 8-qt. Dutch oven with olive oil. Toss the remaining garlic, potatoes, leeks, and onions in a bowl.

  2. Step 2

    Spread ⅓ of the vegetable mixture in the bottom of the pot. Add ⅓ each of the remaining olive oil, wine, and tomatoes.

  3. Step 3

    Remove shrimp and langoustines from the marinade and set aside. Arrange ⅓ of the remaining fish mixture over the tomatoes. Repeat layering.

  4. Step 4

    Add 1 cup of water; cover and bring to a boil. Reduce heat to medium-low and cook, shaking the pot occasionally but not stirring, until fish and vegetables are tender, about 12–15 minutes.

  5. Step 5

    Add the reserved shrimp and langoustines. Cover and cook until shellfish are pink and cooked through, about 5 minutes more.

Serving

  1. Step 1

    Spoon stew into bowls and serve.

Nutrition (per serving)

Calories

454.9kcal (22.75%)

Protein

40.6g (81.2%)

Carbs

26.6g (9.66%)

Sugars

7.9g (15.84%)

Healthy Fat

14.9g

Unhealthy Fat

2.9g

% Daily Value based on a 2000 calorie diet

Tips & Tricks

  1. For a richer flavor, use homemade fish stock instead of water.

  2. Adjust the amount of garlic and lemon juice to suit your taste.

  3. Serve with crusty bread to soak up the delicious broth.

FAQS

  1. Can I use other types of fish in this stew?

    Yes, you can substitute other firm white fish such as cod, halibut, or snapper for the monkfish and sea bass.

  2. Can I make this stew ahead of time?

    The stew can be made a day ahead of time and stored in the refrigerator. Reheat gently before serving, but add the shrimp and langoustines just before serving to prevent them from overcooking.

  3. What kind of wine is best for this stew?

    A dry white wine such as Sauvignon Blanc, Pinot Grigio, or Vermentino works well in this stew. Avoid sweet wines.

  4. Is this stew spicy?

    This stew is not inherently spicy. You can add a pinch of red pepper flakes or a dash of hot sauce for a spicier version.

  5. Can I freeze this stew?

    It's not recommended to freeze this stew because potatoes tend to change texture when frozen and thawed. Also the texture of fish can change.

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Chef Miška Tolj-Turkić

(@chefmiska)

Chef Miška Tolj-Turkić is a Croatian/Australian dual citizen, born in Western Australia, who's families migrated from Croatia in the 1920s. Originally raised in the lush...

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