Gregada sa Hvara (Hvar Island White Wine, Garlic, Fish & Sliced Potato Pot) – Authentic Croatia Recipe
One of the oldest dishes in Croatia, brought to Hvar by ancient Greek sailors: layered fish, potatoes, and olive oil.
- Country of Origin
- 🇭🇷 Croatia (Southern Europe, Europe)
- Dietary Profile
- pescatarian
- Prep Time
- 15 min
- Cook Time
- 30 min
- Difficulty
- Easy
- Signature Staples
- Firm white sea bass or bream fillets, Thinly sliced Yukon potatoes, Sweet onions, Dry white wine, Garlic
Ingredients for Gregada sa Hvara (Hvar Island White Wine, Garlic, Fish & Sliced Potato Pot) (4 Servings)
- 1.25 lbs (or 2.5 cups) firm white sea bass or bream fillets, prepped into bite-sized pieces
- 1.5 cups thinly sliced Yukon potatoes, washed and trimmed
- 1 cup sweet onions
- 1 medium onion and 3 cloves garlic, finely minced with dry white wine
- 1.5 tbsp traditional Croatia seasoning (garlic, capers, flat-leaf parsley, olive oil)
- 2.5 cups rich culinary stock or aromatic cooking liquid, plus 2 tbsp cooking oil
Step-by-Step Cooking Instructions
- Heat oil in a heavy Dutch oven or deep skillet over medium-high heat; brown firm white sea bass or bream fillets for 5 minutes.
- Add minced onion, garlic, dry white wine, and garlic, capers, flat-leaf parsley, olive oil, stirring for 2 minutes until deeply aromatic.
- Add thinly sliced Yukon potatoes and pour in the braising liquid; bring to a lively simmer.
- Cover and braise over medium-low heat for 20–22 minutes until meltingly tender and the sauce is rich and glossy.
- Stir in sweet onions right before serving warm.