Croatian Fish Gregada
Transport your taste buds to the sun-soaked Dalmatian coast with Croatian Fish Gregada, a rustic and hearty one-pot seafood stew that highlights the simple yet vibrant flavors of the Adriatic. This traditional dish layers tender white fish like sea bass or hake with buttery potatoes, sweet onions, and aromatic garlic, all gently simmered in a savory blend of olive oil, dry white wine, and fish stock. Infused with the subtle earthiness of bay leaf and a bright sprinkling of fresh parsley, this comforting classic strikes the perfect balance of richness and freshness. Ready in just an hour, this crowd-pleasing recipe is ideal for family dinners or an elegant weekend meal. Serve with a drizzle of olive oil, a squeeze of fresh lemon, and crusty bread to soak up every last drop of the flavorful broth! Keywords: Croatian Fish Gregada, traditional seafood stew, white fish recipe, rustic Mediterranean dish, one-pot fish recipe.
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Recipe Information
Ingredients
- 800 g White fish (sea bass, hake, or cod)
- 500 g Potatoes
- 2 medium Onion
- 3 Garlic cloves
- 100 ml Olive oil
- 200 ml Dry white wine
- 500 ml Fish stock or water
- 3 tbsp Fresh parsley
- 1 Bay leaf
- 1 tsp Salt
- 0.5 tsp Black pepper
- 1 Lemon (optional, for serving)
Instructions
Start by cleaning the fish if it's not pre-filleted. Remove any scales, guts, and bones if necessary, and cut the fish into medium-sized portions. Set aside.
Peel the potatoes and slice them into 1 cm thick rounds. Set aside.
Slice the onions thinly and mince the garlic cloves.
Place a large, heavy-bottomed pot over medium heat and add the olive oil.
Once the oil is warm, add the sliced onions and cook for about 5 minutes, stirring occasionally, until they become soft and translucent.
Add the minced garlic and bay leaf to the pot, cooking for an additional 1-2 minutes until fragrant but not browned.
Layer the sliced potatoes over the onions, then season with salt and black pepper.
Pour the white wine over the potato layer, followed by the fish stock or water. The liquid should just cover the potatoes. Bring the mixture to a gentle boil.
Lower the heat, cover the pot, and let the potatoes simmer for about 15-20 minutes, or until they are almost tender.
Place the fish portions on top of the potatoes, ensuring they are partially submerged in the liquid. Cover again and simmer gently for another 10-15 minutes, or until the fish is cooked through and flakes easily with a fork.
Sprinkle freshly chopped parsley over the dish just before serving.
Serve the Gregada warm with a drizzle of olive oil and lemon wedges on the side, if desired.
Nutrition Facts
Calories |
551 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.8 g | 32% | |
| Saturated Fat | 3.7 g | 19% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 105 mg | 35% | |
| Sodium | 833 mg | 36% | |
| Total Carbohydrate | 32.9 g | 12% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 5.0 g | ||
| Protein | 41.0 g | 82% | |
| Vitamin D | 10.3 mcg | 51% | |
| Calcium | 102 mg | 8% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 1305 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
