Valamar Blog

We have written about Istrian food on several occasions. We mentioned some of the old good cuisine, Istrian soup with fuži (traditional pastry), and the king of gastronomy, his majesty white truffle, which is used in Istrian cooking in most various combinations. Today we will talk about fish. This post is dedicated to a simple and very tasteful traditional food, one you can find on Istrian tables very often.

This is a meal for all seasons, brodetto, which will sit well on your stomach at this end of summer, with a glass of cold Malvazija wine, of course.

Ingredients: grouper, conger eel, cuttlefish, olive oil, garlic, parsley, tomato, flour, white wine, laurel, rosemary, pepper, salt.

After we clean the fish up, we slice it to larger pieces, roll it in flour and fry on both sides in olive oil. We put the fish onto a plate and fry sliced onion, garlic and parsley on the same oil. After that we add cuttlefish sliced to rings and braise, occasionally adding water to it. We braise and add peeled and sliced tomatoes, add salt, pepper and season with Mediterranean spices, laurel and marjoram. When the cuttlefish softens, we put back the fried fish, add wine and braise until the sauce thickens. When finished, take from the fire and serve with maize porridge.

Enjoy!