Weave a Thousand Flavors

A Dalmatian Classic! Seafood Brodet from Croatia

When it comes to Dalmatian cuisine, nothing really embodies all its principles quite like brodet does. Deriving from the old Venetian word brodeto, or “broth,” brodet itself is very simple to make and versions of such seafood stews are found all over the Mediterranean.

Traditionally, a variety of fish ranging from thick white to oily is used but in this simplified albeit delicious version, we’re using ingredients readily at hand with a few tweaks here and there to make truly memorable.

The concept behind the recipe is summed up quite nicely here,

A fish must swim three times – once in the sea, once in olive oil, and once in wine!

Traditionally Dalmatian olive oil is used which is considered to be some of the best in the world but a good quality Italian extra virgin olive oil work just as well too.

To start, an oil-rich marinade with garlic, parsley and a slight touch of lemon juice is where it all begins. The seafood is tossed in and sits for about an hour.

Next, a simple base of olive oil with sautéed garlic, onions and fresh tomatoes and forms a canvas for fresh fish and other seafood. Final touches of fresh parsley and the final touch of crushed saffron strands is all it takes to take this dish truly over the top.

The simplicity of the ingredients truly underplays the incredible flavors that the final product truly embodies. Some creamy polenta or crust bread at the end, a glass of vino and life is good! 

Low Country Shrimp Boil with Spicy Dipping Sauce

What does summer remind your off?

For me, it's about cold suppers, salads, flip flops, ice cream, rolling in the ocean, damp towels and ofcourse the quintessential shimp boil.

Now mind you, this could be a crab boil if you wished but I simply don't have the patience for shelling itty bitty crabs any longer. Snow crab legs, no problem but working for 2 hours to get half a cup of meat?

Thanks but no thanks!

An hence the shrimp boil. A week at the beach just wouldn't be the same with0ut this lovely.  Spread the newspapers on the table on the deck, cold beer, bowls of melted butter and the spicy dipping sauce and we're golden. Just in case you're wondering the term 'low country' refers to regions of Southern US which are low-lying sea lands such as South Carolina.

The simplicity of this dish is astounding but also what makes it a staple. No endless slaving over a hot stove and at the end of the day, a delicious meal thats meant for sharing. Here's family style dining at it's best.

And don't miss the spicy dipping sauce - though it isn't traditional and something I threw together, you're not going to want to give this one a miss.

Let's do this!

Cod & Chickpea Salad from Portugal

First off let me begin by explaining that I have taken a huge liberty with this recipe.

NO. SALTED. COD.

Before you proceed to bite my head off let me be clear that is because of my utmost love for bacalao that I cannot bring myself to purchase the sorry excuse of bacalao that is sold in little wooden markets in the supermarkets near me.

Because I have been ruined.

 
By these beauties in the mercados of Spain and Portugal. These incredible pieces of salted cod are pricy and well worth every cent. They simply melt in your mouth after the soaking in water ritual and are cooked in a variety of ways.

I've never tasted anything like this so it's impossible for me to go from these lovelies to the 'fish leather' sold here in the U.S.

Hence, the fresh cod. It works, it is reminiscent of the texture and flavor of the cod I've lovingly devoured during my travels down the Iberian Peninsula and it allows all of us to enjoy this lovely warm weather salad that will have you pining for more.

There are many variations and like all great recipes passed down from our grandmothers this too has several versions depending on whom you're talking to. But the foundations remain the same - cooked chickpeas, fish, parsley, fresh luscious sweet tomatoes, thinly sliced red onions and a lovely dressing with some sour, some sweet and a pinch of heat.

Let's do this!

xoxo

Devaki