 | |
| Alternative names | Brodet,brodetto |
|---|---|
| Type | Stew |
| Course | Main |
| Region or state |
|
| Main ingredients | Fish |
Brudet orbrodet is afishstew made in the Croatian regions ofDalmatia,[1]Kvarner, andIstria, as well as along thecoast of Montenegro.Brodetto di pesce, or simplybrodetto (broeto inVenetian language,brudèt inRomagnol dialect,el brudèt inFanese,el brudettu inPortorecanatese,lu vrëdètte inSambenedettese,lu vredòtte inGiulianova dialect,u' Bredette inTermolese,lu vrudàtte inVastese dialect), is the signature dish of almost all ItalianAdriatic coastal cities (famous are fish stews fromVenetian Lagoon,[2]Romagna,[3]Marche,Abruzzo,[4] andMolise). It consists of several types of fish stewed with spices, vegetables, and red or white wine,[5][6] or evenvinegar.[7] The most important aspect ofbrodetto is its simplicity of preparation and the fact that it is typically prepared in a single pot. It is usually served withpolenta or toasted bread, which soaks up the fishbroth, while other recipes serve it with potatoes or bread.Brodetto can significantly vary in style, composition, and flavour, depending upon the types of ingredients and cooking styles used.[1]
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A similar dish fromCorfu is known asbourdeto.
Media related toBrodetto at Wikimedia Commons
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