Bokeški brodet

19.12.2022 agrrazd (0) Comments


  • 1.5 kg of various fish (gruj, skrpina, grouper, cuttlefish, calamari, shrimp)
  • 1 tablespoon of can totaoes or 2 ripe tomatoes
  • 3 onions
  • 4 cloves of garlic
  • 2 tablespoons of vinegar
  • 2 bay leaves
  • 4 tablespoons of flour
  • A cup of white wine
  • 1 – 2 cups of fish broth
  • Olive oil
  • Petrusin
  • Salt
  • Pepper


Cut the cleaned fish into pieces, roll in flour and fry briefly in oil. Take it out of the pan and leave it warm.

Fry the chopped kaupla in heated oil, the oil will separate on the surface, and when it wilts, add garlic, parsley, bay leaves and peeled and chopped tomatoes. Stir and let the ingredients combine, then add the fish, wine, vinegar and canned food mixed in a cup of fish broth or warm water. Let it boil, add salt, pepper, reduce the heat and cook, uncovered, for at least one hour on low heat. If you have crabs, put them in the oven 15 minutes before the end of cooking. Brodet do not mix. Shake the liquid from time to time and add a little fish broth if necessary. Brodet is ready when the oil separates on the surface. Bokeški brodet must have a denser structure.


Serve with warm polenta. Brodet is equally good warm or cold.