Brudet
Adriatic fish stew cooked with wine, vegetables and spices
Brudet is a fish stew from the Adriatic coast, especially in Croatia, Montenegro, and Italy. It combines several kinds of fish with vegetables, spices, and either red or white wine, sometimes vinegar. The stew is usually served with polenta or bread to soak up the broth, and its style varies by region.
- Brudet is cooked in a single pot with several kinds of fish
- Wine or vinegar is added to the stew for flavor
- It is usually served with polenta or bread
- Each Adriatic region has its own version of the dish
- The name and style reflect Venetian influence
What is Brudet?
Brudet is a stew made with a mix of fish, cooked together with vegetables and spices. Wine—either red or white—or sometimes vinegar, is added to create a rich broth. The dish is known for its straightforward cooking in one pot, which helps blend the flavors. Brudet is most often served with polenta, a soft cornmeal dish, or with slices of bread or potatoes that soak up the savory liquid. The stew's taste and look can change depending on the fish and other ingredients used, but it is always hearty and full of the sea's flavor.
Where does Brudet come from?
Brudet comes from the Adriatic coast, especially in Croatia's Dalmatia, Kvarner, and Istria regions, as well as Montenegro and many Italian coastal cities. The Italian version is called brodetto, with each city along the Adriatic having its own take. The dish's name and style show Venetian influence, and it is a signature meal in these areas. Over time, local customs and available fish have shaped how brudet is made in each place.
How is Brudet made?
To make brudet, several types of fish are cleaned and cut, then simmered with vegetables and spices in a single pot. Wine—red or white—or vinegar is poured in to help create a flavorful broth. The fish and vegetables are gently cooked together so the fish stays whole and the broth develops depth. The finished stew is ladled over polenta, bread, or sometimes potatoes, which absorb the broth.
How and when is Brudet eaten?
Brudet is usually eaten at lunch or dinner as a main course. It is served hot, often with polenta or toasted bread on the side to soak up the broth. In some places, potatoes are used instead. The dish is popular in homes and restaurants along the Adriatic coast, enjoyed both as an everyday meal and for gatherings. Its simple, communal style makes it a favorite for sharing.
Kinds of Brudet
Each region along the Adriatic coast has its own version of brudet or brodetto. The kinds of fish, the choice between red or white wine, and the use of vinegar or particular vegetables can all change. Some Italian cities have named versions, like Brodetto alla Vastese from Abruzzo. In Greece, a similar stew called bourdeto uses paprika and hot pepper, showing how the dish adapts to local tastes.
What Brudet means
Brudet is seen as a signature dish of the Adriatic coast, especially in Italian and Croatian seaside towns. It reflects the area's fishing traditions and the influence of Venetian cooking. The dish is valued for its simplicity and for bringing people together, as it is often made in large pots for family or community meals. Its many local names and versions show its deep roots in coastal culture.
Questions people ask about Brudet
What is Brudet made of?
Brudet is made from a mix of fish, vegetables, spices, and either red or white wine, or sometimes vinegar. It is usually served with polenta, bread, or potatoes.
Where does Brudet come from?
Brudet comes from the Adriatic coast, especially in Croatia, Montenegro, and Italy. Each region along the coast has its own version of the stew.
How is Brudet served?
Brudet is typically served hot as a main course, with polenta or toasted bread to soak up the broth. In some recipes, potatoes are used instead.
Does Brudet always use the same fish?
No, the types of fish used in Brudet vary by region and what is available. The stew can include several different kinds of fish.
What makes Brudet different from other stews?
Brudet is known for its use of multiple fish, wine or vinegar in the broth, and its preparation in a single pot. Its style and ingredients change from place to place along the Adriatic.
Good reading and sources
The facts on this page come from the Wikipedia article "Brudet", written by its contributors and used under the CC BY-SA 4.0 licence, and from its Wikidata record (CC0). Thali rewrote the text in its own words, with AI assistance, and compares every page with the article to make sure no passage is copied. It may be reused under the same CC BY-SA 4.0 licence with a link back.
It may contain mistakes, and it is not dietary or allergy advice: recipes differ from cook to cook. If something is wrong, tell us. Last refreshed 2026-10-03.
More from Croatia
All the food of Croatia
GoulashMeatgulyás
🇭🇺 Hungary and 5 moreA paprika-spiced meat and vegetable soup from Hungary
Soup, Lunch, Dinner
PolentaVegan
🇮🇹 Italy and 5 moreBoiled cornmeal porridge from northern Italy, served soft or set and sliced
Main dish
Pâté
🇫🇷 France and 5 moreA smooth or coarse spread made from minced meat, liver, or vegetables
Sauce, pickle or ferment
ĆevapiMeatћевапи
🇧🇦 Bosnia and Herzegovina and 5 moreGrilled minced meat rolls served with flatbread and onions in Southeast Europe
Main dish, Lunch, Dinner
Its cousins elsewhere
All main dishes
Misalमिसळ
🇮🇳 IndiaSpicy sprouted bean curry layered with toppings, served hot with bread
Main dish, Breakfast, Snacks
Tajineطاجين
🇲🇦 Morocco and 4 moreNorth African stew slow-cooked in a cone-lidded clay pot
Main dish, Lunch, Dinner
KhichdiVegetarian
🇮🇳 India and 4 moreRice and lentils cooked together, often with vegetables and spices
Main dish, Breakfast, Lunch
Dumpling
🇨🇳 China and 5 morePieces of dough, plain or filled, cooked by boiling, steaming or frying
Main dish, Breakfast, Lunch