Brodet (Croatian Fish Stew)
In this Croatian seafood stew, the ingredients are layered but not stirred to keep the delicate fillets intact.
Yield: serves 8
- 1 cup packed parsley leaves
- 1⁄2 cup olive oil, plus more
- 1⁄4 cup fresh lemon juice
- 14 cloves garlic, thinly sliced
- Kosher salt and freshly ground black pepper, to taste
- 1 lb. skinless monkfish fillets, pin bones removed
- 1 lb. skinless sea bass fillets, pin bones removed
- 10 oz. raw medium shrimp, peeled and deveined, tails removed
- 6 raw, unpeeled langoustines (optional), heads on
- 1 lb. Yukon gold potatoes, peeled and thinly sliced
- 2 small leeks, white and light green parts only, halved and thinly sliced
- 1 large red onion, thinly sliced
- 1 large yellow onion, thinly sliced
- 1 cup dry white wine
- 1 (28-oz.) can whole peeled tomatoes, crushed by hand
- Purée parsley, half the oil, the lemon juice, half the garlic, salt, and pepper in a food processor until smooth. Transfer to a bowl with monkfish, sea bass, shrimp, and, if using, the langoustines; toss to combine and chill 10 minutes.
- Grease an 8-qt. Dutch oven with oil. Toss remaining garlic, the potatoes, leeks, and onions in a bowl; spread 1⁄3 of the mixture in bottom of pan; add 1⁄3 each the remaining oil, the wine and the tomatoes. Remove shrimp and langoustines from marinade and set aside; arrange 1⁄3 of the remaining fish mixture over the top. Repeat layering and add 1 cup water; cover and boil. Reduce heat to medium-low; cook, shaking pan occasionally, but not stirring, until fish and vegetables are tender, 12–15 minutes. Add shrimp and langoustines; cover and cook until pink, about 5 minutes more.