Fishermen’s Brodet



Janko is a professional skipper in love with writing. Our most prolific blogger, he has sailed the Adriatic from the north to the south. With an incredibly broad array of interests, Janko is an expert in a variety of topics, all of which he delivers to our readers in a clear, imaginative and often humorous manner.

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2 Responses

  1. Vladimir says:

    Hi Janko,

    Great article, as always 🙂 Just curious, what’s a difference between brodet and buzara? I tried to find an answer on some famous Croatian cuisine websites, but I couldn’t find precise explanation.

    So, as far I could conclude, brodet is made with fish, while buzara is prepared with shrimps, oysters and some other sea food, while the other ingredients are mostly the same with lot of variations…

    Hope you can explain it little bit better 🙂

    • Ozren Ozren says:

      Hi, Vladimir, this is Janko’s reply:

      Thanks for your comment. I’m sorry for late answer but I was pretty busy exploring the new aspects of traditional Dalmatian cuisine lately. Check out my next posts…
      Anyway, you are on the right track. Brodet (brudet, brujet) and buzara are different ways of seafood preparation but also very similar. Brodet is usually made with pieces of different sorts of fish while buzara is more likely to be made with shrimps or prawns which we call the scampi, squids or sea shells – mussels, clams or other. (You mentioned oysters – we do not cook them. We serve them fresh, check out my post on this subject!)
      More about the differences between brodet and buzara. Brodet is usually made with onions (among other ingredients) cut in larger pieces, the fish is added after the onions are simmered on the olive oil until they get glassy. Brodet also usually considers adding pealed tomatoes or tomato purre. On the other hand, buzara has always been prepared in my family ‘in white’ – without tomatoes. My ancestors also did not use onions to prepare buzara but tiny cut garlic. They used to put all the ingredients in the cold pot prior to igniting the fire. Buzara can also be prepared with tomatoes and in this case it gets very similar to brodet and is called ‘in red’. We are talking about small differences and details but to us (Dalmatians) they make a large difference and are crucial. That’s the way it is in the Mediterranean – My mom cooks the best…
      At the end of the day one fact is certain – both words brodet and buzara come from Italian dialects and became the ordinary word in our language over the course of time. Brodet originates from Italian brodetto, meaning something like the grand soup or stew. Therefore Dalmatian brodet is more ‘fish stew – like’ and is usually served with polenta. The word buzara comes from Venetian word for the pot used by sailors to prepare food – the buzzara or busara. I will stop here because your question might provoke the discussion of massive dimensions but I believe that my answer is at least a little helpful.

      I wish you calm seas, kind breezes and sturdy masts.

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