Brudet

Brudet, brodet or brodeto is a fish stew made in Croatian regions of Dalmatia,[1] Kvarner and Istria, as well as along the coast of Montenegro; the brodetto di pesce, or simply brodetto (broeto in Lingua veneta, Brudèt ad pès in Romagnol dialect, el brudèt in Fanese, el brudettu in Portorecanatese, lu vrëdètte in Sambenedettese, lu vredòtte in Giulianova dialect, u' Bredette in Termolese, lu vrudàtte in Vastese dialect) is the signature dish of almost all Italian Adriatic coastal cities (famous are fish stews from Venetian Lagoon,[2] Romagna,[3] Marche, Abruzzo and Molise). It consists of several types of fish stewed with spices, vegetables and red or white wine,[4] [5] or even vinegar[6] and the most important aspect of brudet is its simplicity of preparation and the fact that it is typically prepared in a single pot. It is usually served with polenta or toasted bread which soaks up the fish broth, while other recipes serve it with potatoes or bread. Brudets can significantly vary in style, composition and flavor, depending upon the types of ingredients and cooking styles used.[1]

Brudet
Brudet (brodet)
Alternative namesBrodet
TypeStew
CourseMain
Region or stateDalmatia, Istria, Montenegrin Littoral, Italian coast of Adriatic Sea
Main ingredientsFish

Similar dishes

A similar dish from Corfu is known as Bourdeto.

See also

References
  1. "Flavours of the Adriatic: Brodet, Brudet or Brujet..." Total Croatia News. Retrieved 19 June 2019.
  2. "Zuppa di pesce alla chioggiotta". Retrieved 26 April 2020.
  3. "Brodetto di pesce alla romagnola". Retrieved 26 April 2020.
  4. Bousfield, J. (2013). The Rough Guide to Croatia. Rough Guide to... Rough Guides. p. 56. ISBN 978-1-4093-2490-4. Retrieved 19 June 2019.
  5. "Brodetto (Fish Stew) of Porto Recanati".
  6. "San benedetto fish stew".


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