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Fish, European

Croatian fish brodet with polenta

Croatian brodet is a fish stew simmered in tomato and white wine, from the Dalmatian coast, served over soft polenta. For 4 people, it takes 55 minutes and stays easy to make, at a cost of €4.20 per person. The key is cooking the fish without stirring, so the pieces stay whole, and adding the vinegar only at the very end.

Tonight we're sailing the Dalmatian coast with a brodet, a fish stew simmered in tomato and white wine, served over soft polenta.

Croatian fish brodet with polenta
Total time
55 min
Difficulty
Easy
Cost per person
€4.20
Calories per person
390 kcalcalculated by Kiloach, your weight coach
Season
Fall, Winter, Spring

Brodet is a seafood stew that simmers gently in a tomato sauce perfumed with white wine, with cod and pollock that hold their shape if you don't push them around too much. The polenta underneath soaks up that sauce and brings the softness the dish would otherwise miss, while the vinegar stirred in right at the end gives it that signature little kick.

This is a dish for an evening when you have a bit of time ahead of you, or a Sunday with family if everyone likes fish. Mon Chou suggests it as a way out of the usual breaded fish on a weeknight, with a recipe that stays simple despite its exotic sounding name. Plan for a good stretch at the stove, but nothing technically tricky.

The ingredients

4 people

Fish counter

  • Cod fillets 400 g
  • Pollock fillets 400 g

Fruits and vegetables

  • Onions 2
  • Garlic 4 cloves
  • Parsley 5 sprigs

Pantry

  • Crushed tomatoesoften in the pantry 500 g
  • Dry white wineoften in the pantry 15 cl
  • Red wine vinegaroften in the pantry 2 tbsp
  • Bay leavesoften in the pantry 2
  • Instant polentaoften in the pantry 250 g
  • Olive oiloften in the pantry 4 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Dairy

  • Butter 30 g

Allergens Fish, Lactose

The step by step recipe

  1. Slice the onions and garlic thin, then let them soften gently in the olive oil without browning. 8 min

    Add a pinch of salt right away, the onions release their water and soften faster.

  2. Pour in the white wine, let it reduce by half, then add the tomatoes, bay leaves, salt and pepper, and let it simmer. 15 min

    A brodet should stay fairly loose, add a splash of water if the sauce gets too thick.

  3. Cut the fish into large chunks and lay them in the sauce without stirring, cover and let it cook at a bare simmer. 10 min

    Shake the pot instead of stirring with a spoon, the fish pieces stay whole.

  4. Meanwhile, cook the polenta in salted water while whisking, then stir in the butter. 8 min

    Pour the polenta in a steady stream while whisking right away, that's what keeps it lump free.

  5. Stir the vinegar and chopped parsley into the stew and serve it over hot polenta.

    Serve in warmed shallow bowls, the polenta stays soft longer.

Our tips to get it right

  • Pick two firm fleshed fish like cod and pollock, they hold up in the sauce without falling apart.
  • Don't salt the tomato sauce too early, the fish and white wine already bring plenty of flavor, adjust at the end.
  • Cook the polenta right before serving, it firms up as it cools and loses its softness if you let it sit.

The variations

  • Swap the pollock for hake or monkfish, any firm white fish works in this brodet.
  • For a fish free version, use mussels and shrimp instead, the cooking time will be shorter, around 5 minutes.
  • For kids, blend the tomato sauce a bit before adding the fish, it turns milder and less tangy.

What to serve it with

  • A glass of dry white wine
  • A simple green salad
  • Bread for soaking up the sauce

Storage

Brodet keeps for 2 days in the fridge in a sealed container, with the polenta stored separately. It doesn't freeze well, the fish turns fibrous once thawed. Reheat gently over low heat, adding a splash of water if the sauce has thickened.

Questions about this dish

Can you make brodet ahead of time?

You can make the tomato sauce the day before and keep it in the fridge. Add the fish only when you're ready to serve, so it holds its shape and doesn't get cooked twice.

What fish can I use instead of pollock?

Any firm fleshed white fish works, like hake, monkfish, or haddock. Avoid thin delicate fish that would fall apart during cooking.

Why add the vinegar only at the end?

Stirred in at the end of cooking, the vinegar brightens the tomato sauce without becoming sharp. That's the move that gives brodet its character.

Can I use regular polenta instead of instant?

Yes, but plan for a longer cooking time, around 30 to 40 minutes with regular stirring. Instant polenta stays more practical for a weeknight.

How long does it take to make a Croatian brodet with soft polenta?

Count 55 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a Croatian brodet with soft polenta?

About 390 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a Croatian brodet with soft polenta cost?

About €4.20 per serving, or €16.80 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains fish, lactose. Always check the labels of the products you buy.

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