Jewels loving the extremely fresh seafood in Croatia

I’m off to Marianne Williamson’s retreat this weekend (and looking forward to eating vegan chef extraordinaire, Tal Ronnen’s food), but I’m so excited to share with you the first of what I hope will be many Unrequited Travel Lust Guest Posts from our friends all around the globe. Vincenzo P DeMaar, and his beyond adorable “supervisor” from Croatia have shared the most tantalizing fish stew recipe with us called Brodetto. You should to check out his website too, because the man’s talent far surpasses the kitchen.

My supervisor

I live in Croatia, spent my childhood in Dalmatia, so when I miss Dalmatian flavour and can’t go there I just make brodetto, it reminds me on my grandpa. Brodetto was a peasant food in Dalmatia for hundreds of years. Rudimentary easy to make and eat.

Initial setup

Slice onions and garlic, and fry it on olive oil

Slice tomatoes and red paprika, and put it to onion/garlic mishmash

Add tomato paste, and add water

Put shrimps to fry on small amount of sunflower oil

Chop fish

Put the fish to fry with shrimps, just a little bit to get a little colour then add water

Put vegetable sauce in, add olive oil, use your feeling

Add paprika/sea salt powder

Add water, and and hot chili if you like it hot

Add vinegar. A must. Make the polenta



It is not aesthetically fancy, again it is old peasant Mediterranean food with genuine aroma and remarkably tasty fish. I guarantee you won’t be hungry after eating this. Vince

Servings: 2


2 gilthead
2 sea-bass
1 hake

*Weight can vary, use feeling

several tomatoes
few onions
red paprika
few cloves of garlic
chili paprika
little dried tomato sauce

sunflower oil
olive oil

serving with polenta

Jewels on the Dalmation coast July 2009

Thank you so much Vincenzo! Your pictures were so great – you can almost hear and smell the wonderful ingredients as they cook! I can’t wait to try this, as I hope others will too.

Vincenzo’s command of English is exquisite – wait until you read some of what he has written on his site, but it also made me realize that writing in English may be daunting for people when it is not their native language. If your uncomfortable writing in English, please do still submit – the photos can tell the story as Vincenzo demonstrated here. Do you have a favorite local recipe for Unrequited Travel Lust guest posts? 
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  • February 10, 2011
    5:51 pm

    Such a great idea Julie Anne! You were bang on his site is amazing. Interesting recipe, peasant food is the most tried and tested stuff there is. Fascinating!Cupcake

  • February 11, 2011
    4:54 pm

    FanTastic, i just picked up some Hake & Shrimp yesterday!!Thanks Julie Anne!!

  • February 12, 2011
    12:27 am

    Thank you for sharing that Vincenzo! your supervisor is very cute! I love the spices you are using in the recipe.

  • February 13, 2011
    9:59 pm

    This dish would certainly be comforting on a cold day with lots of fresh bread to dip in the sauce. Great recipe Vince. I lovt it!Aussie Mum

  • May 29, 2014
    9:46 am

    Dear Julie,

    To prepare Dalmatian brodetto you have to follow few rules regarding the kind of fish you are going to use. I’m born in Split and my parents are from Stari Grad Hvar so my suggestion for Dalmatian bodetto is:

    ‘Brodetto or brudet is a fish stew prepared in all parts of Dalmatian coast and islands. You can use any kind of fish but to have a final rich stew is recommended to use fish like angler fish, grouper fish, moray, conger eel and specially large scale scorpion fish (skarpina in Croatian). The last one is the one “it must be there”.

    Another suggestion when preparing this stew is to cook it on medium heat and without stirring until the fish is over. I suggest to use instead of ready made tomato sauce, a fresh tomatoes cut in small slices. Don’t miss famous Vegeta not paprika. Use only red wine vinegar.