Monkfish Brudet
Brudet, also known as brodetto or brudetto, is a vibrant and beloved Croatian seafood stew that brims with rich flavors and coastal charm.
This hearty dish usually showcases a medley of fresh fish and/or shellfish, harmoniously cooked together in a tomato-based sauce sometimes enriched with red wine, garlic and aromatic herbs like bay leaves and parsley. The robust broth takes on the character of the ocean, infusing each morsel of seafood with its distinctive essence.
And have you ever tried monkfish in a brudet? Or as we call it in our home, ‘the ugly fish’!
While they might not win any beauty contests in the underwater world, these fish might be my new favourite. Its meat is firm, sweet and succulent, with a texture that resembles lobster or scallops.
Monkfish is a versatile ingredient in the kitchen, and chefs often use it in a variety of dishes, from seafood stews and curries to elegant pan-seared preparations. Its mild, slightly sweet flavor pairs well with a range of ingredients and seasonings, making it a sought-after choice for those seeking a unique and delightful seafood experience.
And today I’m sharing a traditional Croatian seafood stew recipe, featuring tender chunks of monkfish simmered in a savory broth, infused with aromatic herbs, tomatoes, garlic and olives. The monkfish absorbs the flavors of the broth, creating a harmonious blend that delights the palate.
Served steaming hot with a side of gnocchi and fresh crusty bread to get every last of the brudet at the end, it is a true delight for seafood lovers and a culinary experience that transports you to the sun-kissed Adriatic coast.
Saute chopped onions and minced garlic over on a tablespoon of olive oil for a few minutes.
Add in bay leaves, cherry tomatoes and olives sliced in halves into the pan and simmer for 10 minutes, then break the tomatoes with a wooden spoon into the sauce.
Add larger chunks of the monkfish tail fillets with chopped parsley into the pan, cover with fish stock and season with salt and pepper.
Leave it to simmer over medium heat for about 25 minutes, stirring occasionally.
Toast the gnocchi on a tablespoon of olive oil for a few minutes, then stir into the monkfish sauce and combine.
Monkfish Brudet
Ingredients
Instructions
- Saute chopped onions and minced garlic over on a tablespoon of olive oil for a few minutes.
- Add in bay leaves, cherry tomatoes and olives sliced in halves into the pan and simmer for 10 minutes, then break the tomatoes with a wooden spoon into the sauce.
- Add larger chunks of the monkfish tail fillets with chopped parsley into the pan, cover with fish stock and season with salt and pepper.
- Leave it to simmer over medium heat for about 25 minutes, stirring occasionally.
- Toast the gnocchi on a tablespoon of olive oil for a few minutes, then stir into the monkfish sauce and combine.
