Brodet (Brodet) — Croatian Adriatic Fish Stew with Tomato and White Wine

• 900 gfirm white fish fillets, such as sea bass, monkfish, scorpionfish, or cod (cut into 6 cm pieces)
• 250 graw shell-on shrimp (optional but traditional in mixed Adriatic brodet)
• 6 gfine sea salt
• 1 tspblack pepper (freshly ground)
• 60 mlextra-virgin olive oil
• 2yellow onions (finely sliced)
• 4 clovegarlic (thinly sliced)
• 0.5 bunchflat-leaf parsley (leaves chopped, stems reserved)
• 300 mltomato passata
• 1 tbspconcentrated tomato paste
• 180 mldry white wine
• 30 mlwhite wine vinegar
• 250 mlfish stock (unsalted or lightly salted)
• 2 leafbay leaves
• 1 sprigfresh rosemary
• 160 gpolenta (cooked separately for serving)

Instructions

1. 1

   Pat the fish pieces and shrimp dry, then season them evenly with 4 g of the salt and 0.5 tsp of the black pepper. Let the seafood rest at room temperature for 15 minutes while you prepare the onion base, but do not leave it out longer than 30 minutes.

2. 2

   Warm the olive oil in a wide, heavy, shallow pot over medium heat. Add the sliced onions and cook for 12 minutes, stirring often, until they soften and turn pale gold without browning heavily.

3. 3

   Add the garlic, chopped parsley stems, tomato paste, bay leaves, and rosemary sprig. Cook for 2 minutes, stirring with a wooden spoon, until the tomato paste darkens slightly and the garlic smells sweet.

4. 4

   Pour in the white wine and vinegar, scraping the bottom of the pot to dissolve the browned tomato and onion juices. Simmer for 4 minutes so the alcohol cooks off and the vinegar sharpness softens into the brodet base.

5. 5

   Add the tomato passata, fish stock, remaining 2 g salt, and remaining 0.5 tsp black pepper. Bring the sauce to a gentle simmer and cook uncovered for 10 minutes, until it looks glossy and slightly reduced.

6. 6

   Nestle the firmest fish pieces into the sauce first, then add the more delicate fish pieces and shrimp on top. Do not stir the brodet after the seafood goes in, because stirring can break the fish into flakes.

7. 7

   Cover the pot and simmer gently for 10 to 12 minutes, shaking the pot by its handles every few minutes to move the sauce around the fish. The stew is ready when the fish is opaque, the shrimp are pink, and the sauce coats the seafood without looking watery.

8. 8

   Remove the bay leaves, rosemary sprig, and parsley stems if visible, then scatter the chopped parsley leaves over the top. Rest the brodet off the heat for 5 minutes before serving so the fish firms slightly and the flavors settle.

9. 9

   Spoon hot cooked polenta into shallow bowls and ladle the brodet over it carefully. Serve immediately with extra sauce from the pot, making sure each portion receives both fish and shrimp.