Croatian Brudet Fish Stew with Tomatoes and Creamy Polenta

1. 1

   In a large pot, heat olive oil over medium heat, then sauté the chopped onion until translucent.

2. 2

   Add minced garlic, paprika, and oregano, cooking for another minute until fragrant.

3. 3

   Stir in canned tomatoes, fish stock, and bay leaf; bring to a simmer.

4. 4

   Add the fish fillets to the pot, cooking gently until they are opaque and flaky, about 10 minutes.

5. 5

   In a separate pot, bring water to a boil, then slowly whisk in polenta, stirring continuously until thickened.

6. 6

   Stir in grated parmesan into the polenta until well combined, and season with salt and pepper.

7. 7

   Serve the brudet hot, garnished with fresh parsley alongside creamy polenta.

Per serving