Croatian Fish Stew (Brudet)
This generous seafood stew has a depth of flavours topped with lemon for an extra tang. Serve this croatian fish stew with crusty bread to mop up the juices.
Makes 4
Prep Time 15 minutes
Cook Time 40 minutes
Easy As
Ingredients
2 Tbsp olive oil
1 small fennel bulb, finely chopped
1 onion, finely chopped
1 clove garlic, thinly sliced
½ cup dry white wine
400 g can Wattie's Crushed and Sieved Tomatoes
2 Tbsp Watties Tomato Paste
1½ cups fish stock
400 g fresh white fish fillets, cut into 5 cm pieces
12 large raw prawns with tails on, thawed if frozen
2 Tbsp chopped parsley
Lemon wedges to serve
NUTRITION INFORMATION Serving size: 4 Serving Size: 485g | ||
|---|---|---|
| Avg. Quantity per serve | Avg. Quantity per 100g | |
| Energy | 1120kJ | 230kJ |
| Protein | 30.1g | 6.2g |
| Fat, total | 8.7g | 1.8g |
| - Saturated Fat | 1.5g | 0.3g |
| Carbohydrate | 9.7g | 2.0g |
| - Sugars | 8.7g | 1.8g |
| Dietary Fibre | 2.9g | 0.6g |
| Sodium | 730mg | 150mg |
INGREDIENTS NUTRITION
Made with
Method
Step 1
Heat the olive oil in a large saucepan over medium low heat. Add the fennel, onion and garlic and cook for 15 to 20 minutes or until very tender. Step 2
Increase the heat to high and add the wine. Simmer for 5 minutes then add the Wattie's Crushed and Sieved Tomatoes, Watties Tomato Paste and fish stock. Step 3
Bring to the boil then simmer for 10 to 15 minutes, until the broth has reduced and thickened. Step 4
Add the fish pieces and prawns and cook for 3 to 4 minutes until the seafood is cooked. Season to taste with salt and pepper. Step 5
To serve, sprinkle with chopped parsley. Serve with lemon wedges. Tips
Delicious served with crusty bread to mop up the juices.
Steam 12 mussels (scrubbed and beards removed) and add to the Brudet once the fish is cooked.
What do I need?
Select All
1
2 Tbsp olive oil
2
1 small fennel bulb, finely chopped
3
1 onion, finely chopped
4
1 clove garlic, thinly sliced
5
½ cup dry white wine
6
400 g can Wattie’s Crushed and Sieved Tomatoes
7
2 Tbsp Watties Tomato Paste
8
1½ cups fish stock
9
400 g fresh white fish fillets, cut into 5 cm pieces
10
12 large raw prawns with tails on, thawed if frozen
11
2 Tbsp chopped parsley
12
Lemon wedges to serve
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