http___www.kuhaona.com_2018_09_brujet-od-girica-i-grozda__1.xml
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Brodetto, locally known as brodet, brudet or brujet is a meal prepared of sea fish. You place in a dish a row of oily fish, tomato, onion, garlic, but also dark grapes. This interesting combination of flavours is completed with fine white wine and olive oil. Serve with cooked polenta. Ingredients 1 kg (2.20 lb) picarels or sprats 500 g (17.6 oz) tomato 300 g (10.6 oz) dark grapes 2 onions 2 cloves garlic 1 teaspoon salt pepper 200 ml (6.7 fl oz) olive oil 150 ml (5 fl oz) white wine pepper, salt 1 tablespoon vinegar Preparation Cut off the heads and innards from picarels or sprats and dry them. Wash and slice the tomatoes. Wash the grapes and separate them from the stem. Clean and slice the onion and chop the garlic. In a deep and wide dish (earthenware, Pyrex or ceramic) pour some olive oil at the bottom and then distribute the picarels, sliced tomatoes, grapes, sliced onions and chopped garlic. Add salt and pepper. Cover with remaining oil, wine and vinegar to which you added 50 ml water so that all the ingredients are well covered in fluid. Simmer for about 40 minutes. If the brodetto is a bit sour, add some sugar. Serving Serve brodetto with polenta. Preparation time 2 hours
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Brodet, brudet ili brujet jelo je od morske ribe. U posudu redom slažu se sitna plava riba, rajčica, luk, češnjak, ali i crno grožđe. Zanimljiva okusna kombinacija upotpunjena je kvalitetnim bijelim vinom i maslinovim uljem. Na stolu ga poslužite s kuhanom palentom. Sastojci 1 kg girica ili papalina 500 g rajčica 300 g crnog grožđa 2 glavice luka 2 češnja češnjaka 1 žličica soli papar 200 ml ulja 150 ml bijelog vina papar, sol 1 žlica octa Priprema Giricama ili papalinama odrežite glave s probavilom, pa ih zatim posušite. Rajčice operite i narežite na kolutove. Grožđe operite i odvojite bobe. Luk očistite i narežite na ploške, a češnjak sitno nasjeckajte. U dublju i širu (zemljanu, vatrostalnu ili keramičku) posudu na dno ulijte polovicu maslinova ulja pa rasporedite girice, zatim rajčice narezane na kolutove, bobice grožđa, luk narezan na ploške i sitno nasjeckan češnjak. Posolite i poparite. Prelijte preostalim uljem, vinom i octom kojem ste dodali 50 ml vode tako da sastojci budu dobro pokriveni tekućinom. Jelo pirjajte na laganoj vatri 40-ak minuta. Ako je brujet kiselkast, dodajte malo šećera. Posluživanje Brujet poslužite uz palentu. Vrijeme pripreme 2 sata