Eastern European · Lunch · Dinner
Brudet
A rustic Adriatic fish stew of tender white fish and shrimp gently simmered in a tangy tomato, wine and garlic sauce, served the Dalmatian way over soft golden polenta.
- Prep
- 20 min
- Cook
- 40 min
- Total
- 60 min
- Serves
- 4
Calories come from: Carbs 43% · Fat 22% · Protein 35%
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Ingredients
For 4 servings- 300 gMonkfish fillet, cut into chunks
- 300 gCod or hake fillet, cut into chunks
- 200 gLarge shrimp, peeled and deveined
- 2 tbsp27 gExtra virgin olive oil
- 2 medium220 gOnions, finely chopped
- 4 cloves12 gGarlic, sliced
- 1 tbsp16 gTomato paste
- 1 can (400 g)Canned chopped tomatoes, no salt added
- 1/2 cup118 gDry white wine
- 2 tbsp30 gRed wine vinegar
- 1 cup250 gWater for the stew
- 2Bay leaves
- 1/2 tspSalt
- 1/2 tspGround black pepper
- 1/2 cup15 gFresh flat-leaf parsley, chopped
- 1 cup160 gPolenta (yellow cornmeal)
- 3 1/3 cups800 gWater for the polenta
Steps
- 1
Pat the monkfish and cod chunks dry and season them with the black pepper.
- 2
Heat the olive oil in a wide, heavy pan over medium heat and cook the onions for about 8 minutes until soft and golden.
- 3
Add the garlic and cook for 1 minute until fragrant.
- 4
Stir in the tomato paste and cook for 1 minute.
- 5
Add the chopped tomatoes, wine, vinegar, 250 ml water, bay leaves and 1/4 tsp of the salt, then simmer uncovered for 15 minutes until slightly thickened.
- 6
Meanwhile, bring the 800 ml polenta water and the remaining 1/4 tsp salt to a boil in a separate pot.
- 7
Slowly whisk the cornmeal into the boiling water, then lower the heat and cook for about 30 minutes, stirring often, until thick and creamy.
- 8
Lay the monkfish into the tomato sauce first, then the cod on top; do not stir, just gently shake the pan to settle the fish.
- 9
Cover and simmer gently for 8 minutes, shaking the pan now and then instead of stirring.
- 10
Tuck in the shrimp, cover and cook 3 to 4 minutes more until the shrimp are pink and the fish flakes easily and reaches 63 °C / 145 °F.
- 11
Remove the bay leaves, scatter over the parsley and let the stew rest off the heat for 5 minutes.
- 12
Spoon the polenta into bowls and ladle the brudet over the top.
Swaps, storage and make-ahead
Swaps
- Use any firm white fish such as halibut or sea bass in place of monkfish if it is hard to find or pricey.
- Swap the shrimp for extra white fish or a handful of mussels if you prefer not to use shrimp.
- Replace the white wine with an equal amount of fish or vegetable stock plus a little extra vinegar, choosing a stock labelled gluten-free if you avoid gluten.
- Use quick-cooking polenta to cut the polenta cooking time down to a few minutes.
Storage
Refrigerate leftover stew and polenta in separate covered containers within 2 hours and eat within 3 to 4 days, reheating the stew gently until steaming hot. The stew is best eaten fresh, as reheated fish and shrimp can turn firm, and freezing is not recommended.
Make ahead
Make the tomato sauce up to 2 days ahead and keep it in the fridge, then bring it back to a simmer and cook the fish and shrimp just before serving. The onions and garlic can also be chopped a day in advance.
Nutrition values are for the recipe as written.
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Allergens and nutrition
Contains: FishCrustaceansSulphites
Check the labels of packaged ingredients for allergens and suitability for your diet.
Full nutrition
| Per serving (713 g) | Per 100 g | |
|---|---|---|
| Calories | 435 kcal | 61 kcal |
| Protein | 35.8 g | 5 g |
| Carbohydrates | 43.8 g | 6.1 g |
| of which sugars | 6.4 g | 0.9 g |
| Fiber | 4.8 g | 0.7 g |
| Fat | 10 g | 1.4 g |
| of which saturated | 1.6 g | 0.2 g |
| Sodium | 661 mg | 93 mg |
Nutrition is calculated from USDA FoodData Central data and may differ from what you cook.
