Brudet, brujet, brodet or brodetto 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 Venetian language, 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,[4] and Molise). It consists of several types of fish stewed with spices, vegetables and red or white wine,[5] [6] or even vinegar,[7] 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]
Similar dishes
A similar dish from Corfu is known as bourdeto.
See also
References
- ^ a b "Flavours of the Adriatic: Brodet, Brudet or Brujet..." Total Croatia News. 18 September 2017. Retrieved 19 June 2019.
- ^ "Zuppa di pesce alla chioggiotta". Archived from the original on 28 January 2022. Retrieved 26 April 2020.
- ^ "Brodetto di pesce alla romagnola". 11 March 2015. Retrieved 26 April 2020.
- ^ "Brodetto Vastese – the Winding Barter Fish Soup". 9 June 2012.
- ^ 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.
- ^ "Brodetto (Fish Stew) of Porto Recanati".
- ^ "San benedetto fish stew". 2 March 2020.
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This page was last edited on 28 March 2024, at 17:04