Bokeljski Brodet sa Palentom (Bay of Kotor Adriatic Fish & Wine Stew with Polenta) – Authentic Montenegro Recipe
From the dramatic fjord-like Bay of Kotor: flaky coastal fish simmered in a fragrant tomato, wine, and herb broth.
- Country of Origin
- 🇲🇪 Montenegro (Southern Europe, Europe)
- Dietary Profile
- pescatarian
- Prep Time
- 15 min
- Cook Time
- 30 min
- Difficulty
- Easy
- Signature Staples
- Firm Adriatic white fish and shrimp, Creamy yellow cornmeal polenta, Crushed tomatoes, Garlic, Flat-leaf parsley
Ingredients for Bokeljski Brodet sa Palentom (Bay of Kotor Adriatic Fish & Wine Stew with Polenta) (4 Servings)
- 1.25 lbs (or 2.5 cups) firm Adriatic white fish and shrimp, prepped into bite-sized pieces
- 1.5 cups creamy yellow cornmeal polenta, washed and trimmed
- 1 cup crushed tomatoes
- 1 medium onion and 3 cloves garlic, finely minced with garlic
- 1.5 tbsp traditional Montenegro seasoning (flat-leaf parsley, white wine, rosemary, 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 Adriatic white fish and shrimp for 5 minutes.
- Add minced onion, garlic, garlic, and flat-leaf parsley, white wine, rosemary, olive oil, stirring for 2 minutes until deeply aromatic.
- Add creamy yellow cornmeal polenta 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 crushed tomatoes right before serving warm.