“Brodet” is italian origin word that means “soup”, from “brodo”. This stew is one of the region’s classics made in Croatian regions of Dalmatia, Kvarner and Istria, as well as along the coast of Montenegro. From the word itself we can see how large the influence of Italian culture is on this part of Adriatic coast. Recipe itself is made by the Croatia and ex- Yugoslav star chef Stevo Karapandza, now retired chef aged 70, but who is still a great culinary authority in this part of the world. Brodet is fisherman’s dish, used to be made from fish leftovers, similar to Greek “kakavia” or French “bouillabaisse”. As the local cuisine evolved with tourism, more expensive ingredients were included, so that it eventually it became a gastronomic specialty dish for rich people and can be found on the fine dining restaurants menu. There is no precise recipe for this soup, because we can use any kind of fish or seafood. The rule is, the more variety of fish and seafood, the tastier.
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