Save to your scrapbook
Dhruv Baker's brodette (Croatian seafood stew)
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
Dhruv Baker's brodette (Croatian seafood stew)
- Preparation time: 20 minutes
- Cooking time: 35 minutes
- Total time: 55 minutes
Serves: 4
Ingredients
50ml olive oil
1 large onion, very finely sliced
1 head fennel, halved and finely sliced
4 cloves garlic, crushed
400g fresh tomatoes, finely chopped or 400g can chopped tomatoes
150ml dry white wine
1 tbsp tomato purée
250ml Cooks’ Ingredients Fish Stock
300g Cornish hake fillets (or other firm white fillets, such as monkfish or cod)
12 raw peeled tiger prawns
8 raw shell-on tiger prawns
100g (2 small) fresh squid, sliced into rings
300g live mussels, scrubbed and beards removed
25g pack fresh flat leaf parsley, chopped
1 lemon, cut into wedges
Method
1. Warm the olive oil in a deep frying pan over a medium heat. Add the onion, fennel and garlic and cook for 10-12 minutes until softened.
2. Increase the heat and add the tomatoes. After 5 minutes add the wine. Cook for 5 minutes more, then stir through the tomato purée. Add the stock and simmer for a further 5 minutes until slightly thickened.
3. Season the fish, then place into the pan, on top of the sauce. Cover and simmer gently for 2-3 minutes. Add the remaining seafood, cover and cook for a further 3-4 minutes until thoroughly cooked, the mussels have opened (discard any unopened shells) and the prawn shells are pink/red and the prawn flesh is white/pink.
4. Scatter with the parsley, season and serve with the lemon wedges to squeeze over. This is traditionally served with polenta or crusty bread and is also delicious with a green salad.
Comments
Nutritional Info
Typical values per serving:
| Energy |
1,378kJ 329kcals |
|---|---|
| Fat | 15.5g |
| Saturated Fat | 2.4g |
| Carbohydrate | 12.6g |
| Sugars | 9.7g |
| Protein | 34.7g |
| Salt | 1.2g |
| Fibre | 4g |
2 of your 5 a day
Average user rating