Hello everybody, it is Brad, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, hvarska gregada (croatian fish stew). One of my favorites. For mine, I will make it a bit unique. This will be really delicious.
Alright, let's see if we can bring our Croatian vacation lunch home to my Minnesotan kitchen. If you've ever taken a look at a map We spent half of our recent trip on the island of Hvar where you can find Gregada on just about every restaurant menu. It, like most Croatian food, is. This simple fish stew with potatoes is said to be the oldest way of preparing fish in Dalmatia and was A staple among local fishermen, gregada is prepared throughout the region, but it is mostly Although it was believed that Maraština is an indigenous Croatian grape, research has shown that it.
Hvarska Gregada (Croatian Fish Stew) is one of the most favored of current trending foods on earth. It is simple, it is fast, it tastes yummy. It’s appreciated by millions every day. They’re nice and they look wonderful. Hvarska Gregada (Croatian Fish Stew) is something which I’ve loved my entire life.
To begin with this recipe, we have to first prepare a few ingredients. You can cook hvarska gregada (croatian fish stew) using 12 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Hvarska Gregada (Croatian Fish Stew):
- Prepare garlic
- Take large onion
- Take tomatoes
- Prepare potatoes
- Take chopped parsley
- Make ready olive oil
- Make ready Juice of 1/2 lemon
- Prepare white wine
- Prepare vegetable or fish stock
- Take vinegar
- Prepare Salt and pepper
- Take white fish fillets
Croatian fish "gregada" recipe: This is dish which you eat with spoon. Usually you use cod-fish, but it may be even better if you put several kinds of fish (white fish). Note: use large wide pot with low rim, and do not stir! Gregada is a traditional Croatian fish stew mostly associated with central Dalmatian islands, especially the island of Hvar.
Instructions to make Hvarska Gregada (Croatian Fish Stew):
- Prepare the ingredients - finely chop the parsley, cut the potatoes into small chunks, roughly chop the onion and garlic. Season the fish with salt and pepper.
- Heat the olive oil in a large pan with a lid.
- Add the onions and garlic and cook for 5 minutes, then add the tomatoes and cook for another 5. Add salt and pepper.
- Add the parsley, potatoes, wine, vinegar, lemon juice and the stock. Simmer for 20 minutes.
- Lay the fish on top and cover. Simmer for 10 minutes or until the fish is done. Don’t stir - the fish should remain intact. Give a little shake if needed.
- Sprinkle each serving with the remaining parsley. Serve with crusty bread and a good white wine.
Note: use large wide pot with low rim, and do not stir! Gregada is a traditional Croatian fish stew mostly associated with central Dalmatian islands, especially the island of Hvar. In Croatia, gregada is typically made with rockfish like conger and/or grouper, but also the bottom-dwelling monkfish, and often the common pandora. Gregada je najjednostavnije, a po nekima i najstarije ribarsko jelo koje se u počecima radilo samo od krumpira, kapule i sitne bijele Dodamo školjke, nasjeckani peršin i preostali češnjak, popaprimo, po potrebi dosolimo, podlijemo preostalim uljem i kuhamo dok se školjke otvore a gregada napravi "buć". Hvarska Gregada (Croatian Fish & Potato Stew).
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