Brudet

Brudet, brodet or brodeto is a fish stew made in Croatian regions of Dalmatia,[1] Kvarner and Istria, as well as along the coast of Montenegro; the brodetto di pesce, or simply brodetto (broeto in Lingua veneta, Brudèt ad pès in Romagnol dialect, el brudèt in Fanese, el brudettu in Portorecanatese, lu vrëdètte in Sambenedettese, lu vredòtte in Giulianova dialect, u' Bredette in Termolese, lu vrudàtte in Vastese dialect) is the signature dish of almost all Italian Adriatic coastal cities (famous are fish stews from Venetian Lagoon,[2] Romagna,[3] Marche, Abruzzo,[4] and Molise). It consists of several types of fish stewed with spices, vegetables and red or white wine,[5] [6] or even vinegar,[7] and the most important aspect of brudet is its simplicity of preparation and the fact that it is typically prepared in a single pot. It is usually served with polenta or toasted bread which soaks up the fish broth, while other recipes serve it with potatoes or bread. Brudets can significantly vary in style, composition and flavor, depending upon the types of ingredients and cooking styles used.[1]

Brodetto of Vasto, Abruzzo, Italy

Brudet

Brudet (brodet)
Alternative names	Brodet
Type	Stew
Course	Main
Region or state	Dalmatia, Istria, Montenegrin Littoral, Italian coast of Adriatic Sea
Main ingredients	Fish
Media: Brudet