Skip to main content

Brodet, a Croatian Fish Stew, for Fish Friday Foodies

Remember that we kicked off Fish Friday Foodies last month. We're a group of seafood-loving bloggers, coordinated by Wendy of A Day in the Life on the Farm. In the interest of eating healthier in 2016, we'll be sharing fish and seafood recipes on the third Friday of the month.

Would you like to join Fish Friday Foodies?  We post and share new seafood/fish recipes on the third Friday of the month.  To join our group please email Wendy at Visit our Facebook page and Pinterest page for more wonderful fish and seafood recipe ideas.

This month, Stacy of Food Lust People Love is hosting. And theme she picked for chilly February is seafood stews and soups of the world. Think bouillabaisse, bourride, cioppino, caldo de mariscos, courtbouillon, chowder, bisque, Mae-un tang, Shui Zhu Yu, Tom Yum, and more. Stacy urged us: Let's take a world tour together one comforting hot bowl at a time! 

I searched for awhile and found a Croatian seafood stew where the ingredients are layered but not stirred to keep the fillets intact. It sounded fabulous...and it was! You will want to layer the fish that takes the longest to cook as your bottom layer and the fish that takes the least time to cook near the top.

  • 1 C packed fresh herbs (I used a mixture of parsley, basil, and thyme)
  • 1⁄2 C olive oil
  • 1⁄4 C freshly squeezed lemon juice
  • 10 garlic cloves, thinly sliced
  • freshly ground salt
  • freshly ground pepper
  • 1 lb skinless monkfish fillets
  • 1 lb skinless mahi mahi fillets
  • 1 lb large shrimp, cleaned but shell-on
  • 1 lb squid, cleaned
  • 1 lb potatoes, thinly sliced (I used Russian fingerling potatoes)
  • 2 small leeks, trimmed and thickly sliced
  • 1 large onion, peeled and thinly sliced
  • 1 C dry white wine
  • 2 C diced tomatoes, blended till smooth
  • water

Purée herbs, 1/4 C olive oil, lemon juice, 5 cloves of garlic, salt, and pepper in a food processor or blender until smooth. Transfer to a bowl with shrimp; toss to combine and let stand until needed.

In a medium mixing bowl, toss together the leeks, onions, remaining garlic, and potatoes. In a Dutch oven, heat the remaining olive oil. Layer 1/3 of the leek mixture into the oven. Lay the mahi mahi on top of the leeks. Lay another 1/3 of the leek mixture over the fish. Lay the monkfish on top of the leeks. Pour in the wine and the blended tomatoes. Lay the final 1/3 of the leek mixture on top of the monkfish. Pour water into the pot until the potatoes are just covered, then add in 1 more C of water. Cover and bring to a boil.

Reduce heat to a simmer and cook until potatoes are tender, approximately 12 to 15 minutes. Uncover and lay the squid and pesto-covered shrimp on top. Cover and steam until shrimp are pink and the squid opaque, approximately 5 minutes. Ladle into individual serving bowls and serve with crusty bread.

I can't wait to see what everyone else created with Stacy's seafood soups and stews of the world theme. Here are the other Fish Friday Foodies recipes for this month. 


  1. Looks amazing! I love the squid in there.

  2. What a great dish for our challenge, Camilla! I love that herb marinade to start. What a bunch of flavor this dish must have!

  3. What an INCREDIBLE dish to share this month!

  4. This stew sounds so flavorful! I love all the different types of seafood in there!

  5. This looks delicious!!! I love the layering idea. I need to learn how to clean squid!!!

  6. This looks just like a seafood soup a friend of mine made back in the early 80's, only she didn't use tomatoes. Looks good, and I don't even like seafood except for fish! :)

  7. Sounds delicious - so much good stuff in there!

  8. This sure looks divine Cam. Bursts of flavour with every bite and slurp I am sure!

  9. This looks delicious Camilla, thanks for sharing!


Post a Comment

Popular posts from this blog

Caulibits Crni Rižoto (Croatian Black "Risotto") #Whole30

Last week, I participated in the Wine Pairing Weekend event 'New Year, New Wine." I paired Crni Rižoto with Dingac Vinarija’s Pelješac...and you can read my post: here . I was pouring a Croatian wine and decided to make a traditional Croatian dish. Every seafood restaurant in Croatia has a  Crni Rižoto  (black risotto) on its menu.  Crni Rižoto  is risotto dyed black with squid ink; I used cuttlefish ink for the same effect. However, since arborio rice is not Whole30 compliant, I made a version for myself that used caulibits instead of rice. Ingredients 1 C fish stock (or a combination of fish stock and vegetable stock) 1 T olive oil 1 medium shallots, peeled and minced 1 cloves garlic, crushed and minced 1/4 lb shrimp 1/4 lb squid tubes, cleaned and sliced into rings 1/4 lb scallops 1/4 lb clams, scrubbed 1/4 lb mussels, scrubbed 4 C caulibits, or chopped cauliflower 1 T fresh parsley, minced juice and zest from 1 organic lemon 1 t cuttlefish ink

Meyer Lemon Custard-Filled Matcha Turtles #BreadBakers

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our  Pinterest board  right here. Links are also updated after each event on the  Bread Bakers home page .  We take turns hosting each month and choosing the theme/ingredient. This month Stacy of Food Lust People Love  is hosting and she wrote: "Your bread can be large, as in one big animal, or small - animal-shaped rolls. Use your imagination! Points for flavor and shape!" If you are a food blogger and would like to join us, just send an email with your blog URL to Stacy at Here's the animal-shaped bread basket from the #BreadBakers... Beef and Sweet Onion Dim Sum Pandas from Karen's Kitchen Stories Bird Bread Rolls from Ambrosia Easter Bunny Buns from Cook with Renu Ham and Cheese Elephant Rolls from Food Lust People Love Hedgehog Bread from Making Mir

Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé #Winophiles

This month the French Winophiles group is looking at affordable wines from Burgundy.  Host Cindy of Grape Experiences wrote: "Burgundy, or Bourgogne, is known for its wines of Chardonnay and Pinot Noir... as well as Aligote, Gamay, Sauvignon, César, Pinot Beurot, Sacy, Melon in lesser quantities. Many of the well-known wines are quite expensive, but there are plenty of values to be found." Read her invitation here. And there won't be a Twitter chat for this event, so you will have to dive into the articles themselves to read about our pairings and findings. Here's the line-up... Wendy Klik from A Day in the Life on the Farm enjoys Domaine Chevillon Chezeaux Bourgogne Hautes Cotes de Nuits, 2018 Paired with a Maple Pecan Chicken . Camilla Mann from Culinary Adventures with Camilla shares her love of Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé. Jeff Burrows of FoodWineClick! explains why we should Look t