Shark Brudet

Brudet, also known as brodet or brujet in different regions, is a rich and flavourful fish stew that holds a special place in Mediterranean culture.

This dish characterised by its hearty blend of fresh fish, tomatoes, onions and various herbs, epitomises the coastal culinary traditions of countries along the Adriatic and Ionian seas.

Brudet is a staple in the cuisines of Croatia, Italy and Montenegro, each bringing its own local variations and flavours to the table. The dish is cooked slowly, allowing thflavorsurs to meld and deepen, creating a complex and comforting meal that is as nourishing as it is delicious.

In Croatian cuisine, brudet is especially celebrated in Dalmatia, a region renowned for its seafood dishes. Croatian brudet includes fish and oftentimes a mix of few different fish, sometimes incorporating shellfish, and is typically served with polenta or bread.

And what kind of shark are we talking about in this brudet?

It is so important to have best quality and fresh ingredients, so in Croatian brudet it often features common species like the small-spotted catshark or smooth-hound, which are sustainably fished from the Adriatic waters.

Festivals and family gatherings frequently feature brudet, highlighting its role not only as a meal, but as a cultural artifact that brings people together.

Start the night before by marinating the shark in milk to remove bitterness and tenderise it.

Pat the shark with a kitchen towel, remove the bone and cut it into chunks or steaks. Season with salt and pepper.

Now coat the chunks or steaks in flour and in a pot over a tablespoon of olive oil fry them until they get colour all around. Then take them out of the pot and set them aside.

Add another tablespoon of oil into the pot and saute finely diced onions and minced garlic for a few minutes. Add white wine and deglaze the pan, and simmer until the alcohol evaporates.

Add in the tomato puree and vinegar, simmer for a minute and return the shark into the pot. Cover with water or fish stock just enough to cover the shark.

Cover with a lid and simmer over medium heat for about an hour without stirring, but rather shaking the pot a bit.

Few minutes before it's ready, add in chopped parsley.

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Shark Brudet

Yield: 2

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Ingredients

• Shark - 400 g
• Milk
• Onion - 1
• Garlic - 2 cloves
• Olive oil - 1 tablespoon + 1 tablespoon
• Vinegar - 1 tablespoon
• White wine - 100 ml
• Flour - 5 tablespoons
• Tomato puree - 150 ml
• Water/fish stock
• Parley - 1 tablespoon

Instructions

1. Start the night before by marinating the shark in milk to remove bitterness and tenderise it.
2. Pat the shark with a kitchen towel, remove the bone and cut it into chunks or steaks. Season with salt and pepper.
3. Now coat the chunks or steaks in flour and in a pot over a tablespoon of olive oil fry them until they get colour all around. Then take them out of the pot and set them aside.
4. Add another tablespoon of oil into the pot and saute finely diced onions and minced garlic for about 5 minutes. Add white wine and deglaze the pan, and simmer until the alcohol evaporates.
5. Add in the tomato puree and vinegar, simmer for a minute and return the shark into the pot. Cover with water or fish stock just enough to cover the shark.
6. Cover with a lid and simmer over medium heat for about an hour without stirring, but rather shaking the pot a bit.
7. Few minutes before it's ready, add in chopped parsley.