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Gregada with grilled bread

Gregada is a white fish and potato stew simmered in olive oil, garlic and white wine. It serves 4, takes 55 minutes and is easy to make, for about €4.00 per serving. The key is gentle cooking without stirring, so the fish stays tender and the broth emulsifies on its own.

Tonight we're heading to Croatia, with gregada, a simple fish and potato stew simmered in olive oil and garlic.

Gregada with grilled bread
Total time
55 min
Difficulty
Easy
Cost per person
€4.00
Calories per person
730 kcalcalculated by Kiloach, your weight coach
Season
Fall, Winter

Gregada comes from Croatia, from the Adriatic islands where fishermen and families cook the day's catch with whatever is on hand. Here, cod, pollock or hake simmer gently with thick potato rounds in a broth of olive oil, white wine and garlic that emulsifies on its own right in the pot.

It's a good dish for a weeknight when you want something simple but different, or for a relaxed Sunday. The fish steams gently in the broth, the potatoes soak up all the flavors, and the garlic rubbed grilled bread adds the crunch the dish would otherwise miss. Mon Chou brings you this Adriatic escape without complicating your evening.

The ingredients

4 people

Fish counter

  • White fish steaks (cod, pollock or hake) 800 g

Fruits and vegetables

  • Potatoes 800 g
  • Garlic 5 cloves
  • Flat leaf parsley 8 sprigs
  • Lemon 1

Pantry

  • Dry white wineoften in the pantry 20 cl
  • Olive oiloften in the pantry 6 tbsp
  • Bay leavesoften in the pantry 2
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Bakery

  • Country bread 8 slices

Allergens Fish, Gluten

The step by step recipe

  1. Peel the potatoes and cut them into thick rounds, then chop the garlic and parsley.

    Keep the rounds nice and thick, they need to hold together during cooking.

  2. Spread the potatoes over the bottom of a pot with the garlic, bay leaves, half the parsley, the white wine and the oil, cover with water and let it cook. 20 min

    Salt the water right from the start, the potatoes take on the flavor better that way.

  3. Lay the fish steaks on top of the potatoes, season with salt and pepper and let it cook gently with the lid on. 12 min

    The fish should just barely touch the broth, it cooks mostly from the steam.

  4. Toast the bread in a hot oven or in a toaster. 5 min

    Rub a clove of garlic over the warm bread, it smells like the seaside.

  5. Sprinkle with fresh parsley, drizzle with a little olive oil and serve with lemon and the grilled bread.

    A drizzle of raw olive oil at the end is the secret of this dish.

Our tips to get it right

  • Pick fish steaks of even size so they all cook at the same rate, without some falling apart before others.
  • Use a wide pot rather than a deep one, the fish needs to sit in a single layer on top of the potatoes.
  • Taste the broth before serving and adjust the salt, the potatoes soak up a lot of it during cooking.

The variations

  • Swap the cod for monkfish or sea bass, as long as it's a firm white fish that holds up to cooking.
  • Add mussels or shrimp in the last few minutes for a heartier version, without changing the rest of the recipe.
  • To save time, cut the potatoes thinner, they'll cook in 12 minutes instead of 20.

What to serve it with

  • A glass of dry white wine
  • A simple green salad
  • Olives as a starter

Storage

Gregada keeps for 2 days in the fridge in a sealed container, the fish loses a bit of firmness the next day but the flavor stays good. Reheat gently in a pot over low heat, without boiling, so the fish doesn't dry out. It doesn't freeze well, the fish and potatoes change texture once thawed.

Questions about this dish

Can you make gregada ahead of time?

You can cook the potatoes and broth ahead, then add the fish just before serving so it stays tender. Reheating the fish a second time toughens it.

What fish can you use if you don't have cod?

Pollock, hake or monkfish all work well, the main thing is a firm white fish that won't fall apart during cooking. Avoid delicate fish like sole.

Why shouldn't you stir gregada with a spoon?

Stirring would break apart the still delicate pieces of fish and stop the broth from emulsifying properly. Just shake the pot gently to mix the oil and wine.

Can you freeze leftover gregada?

It's not recommended, the fish and potatoes turn mushy once thawed. It's best eaten within two days of cooking.

How long does it take to make a gregada with grilled bread?

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

How many calories are in a gregada with grilled bread?

About 730 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 gregada with grilled bread cost?

About €4.00 per serving, or €16.00 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

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

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