Dalmatian Fish Stew (Dalmatinski Brodet
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...
Ingredients
Marinade
- 1cupfresh packed parsley leaves
- 1/2cupextra-virgin olive oil, plus more for greasing
- 1/4cupfresh lemon juice
- 7clovegarlic, thinly sliced
- Kosher salt and freshly ground black pepper, to taste
Seafood
- 1lbskinless monkfish fillets, pin bones removed
- 1lbskinless sea bass fillets, pin bones removed
- 10ozraw medium shrimp, peeled and deveined, tails removed
- 6raw, unpeeled langoustines, heads on (optional)
Vegetables & Other
- 1lbYukon gold potatoes, peeled and thinly sliced
- 2small leeks, white and light green parts only, halved, thinly sliced, and rinsed
- 1large red onion, thinly sliced
- 1large yellow onion, thinly sliced
- 1cupdry white wine
- 28ozcan whole peeled tomatoes, crushed by hand
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
How to make Dalmatian Fish Stew (Dalmatinski Brodet
Preparation
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.
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
Grease an 8-qt. Dutch oven with olive oil. Toss the remaining garlic, potatoes, leeks, and onions in a bowl.
Spread ⅓ of the vegetable mixture in the bottom of the pot. Add ⅓ each of the remaining olive oil, wine, and tomatoes.
Remove shrimp and langoustines from the marinade and set aside. Arrange ⅓ of the remaining fish mixture over the tomatoes. Repeat layering.
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.
Add the reserved shrimp and langoustines. Cover and cook until shellfish are pink and cooked through, about 5 minutes more.
Serving
Spoon stew into bowls and serve.
Nutrition (per serving)
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
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Tips & Tricks
For a richer flavor, use homemade fish stock instead of water.
Adjust the amount of garlic and lemon juice to suit your taste.
Serve with crusty bread to soak up the delicious broth.
FAQS
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.
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.
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.
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.
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 wine growing district of The Swan Valley in Western Australia, he developed his love of cooking while watching his beloved grandmothers (Baba) working their cuisine magic. After a successful career as one of Australia's leading performers in the musical theatre, he retired from acting in 2012 to concentrate on his chosen new career as a chef. He also holds qualifications in Asian Cusine from TAFE NSW. 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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