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 wendyklik1517@gmail.com. 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.

   

Ingredients

• 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

Procedure

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. 

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