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Fisherman's stew - Ribarski brodet


250g squid

200g tomatoes, chopped

250g scampi

1 glass dry white wine

250g mussels

1 tbsp vinegar

250g hake steaks or other white fish

juice of ½ lemon

3 tbsp olive oil

2 bay leaves

1 onion, chopped

200 ml water

2 garlic cloves, chopped

salt and ground black pepper

parsley, chopped




Croatia Cooking Recipe

Serves 4



Scrub the mussels under cold running water and throw away any that do not close when given a tap.

To prepare the squid, pull away the head and tentacles. Discard the innards, including the backbone. Peel off the skin keeping the two fins on the sides. Wash in cold water and slice it into rings.

Heat the olive oil in a large pan and add the onion, garlic and parsley. Cook gently for 5 minutes or until tender. Stir in the tomatoes, wine, vinegar, lemon juice, bay leaves and water. Season with salt and ground black pepper. Bring to the boil and simmer for 15–20 minutes. Add the squid, scampi, mussels and hake to the stew and cook slowly for 5 minutes until the fish is cooked through and the mussels have opened (discard any that remain closed).   Sprinkle with parsley and serve hot.


Note: As the stew simmers shake the pot a few times but do not stir.


Visit Sandra Lougher web site for more details


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