Brudet

Making Brudet Ahead

Best fresh.

Brudet: The Method

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1. Soften the onions and garlic in the oil for 8 minutes. Add the tomatoes, wine, bay and half the parsley and simmer for 15 minutes.

   Mark done Start 8 min timer

2. Lay the firmest fish in the sauce, then the softer pieces. Season with half the salt. Cover and cook for 15 minutes, shaking the pot.

   Mark done Start 15 min timer

3. Meanwhile boil the water with the rest of the salt and stir in the polenta for 5 minutes.

   Mark done Start 5 min timer

4. Stir the vinegar into the stew and scatter with the rest of the parsley.

   Mark done

5. Serve in deep bowls with the polenta.

   Mark done

Worth Knowing

• Use at least three kinds of fish.
• Shake the pot instead of stirring.
• Serve with soft polenta.

Good Alongside

Soft polenta · Dry white wine · Crusty bread

Common Substitutions & Variations

• An eighth of a teaspoon of garlic powder per clove is the stand-in usually given when you are out of fresh garlic; it will not brown the same way, and it burns easily, so add it with the liquid.
• A dry vermouth keeps for longer than an open bottle of white wine and is the closer swap than a random white left in the fridge; for an alcohol-free version, use the same amount of stock with a squeeze of lemon.

Brudet Nutrition

Per serving, calculated from the ingredient list with USDA FoodData Central figures (SR Legacy). A calculation, not a laboratory analysis: brands, cuts and how you measure change the real numbers. The calories include 4 g of alcohol a serving, which is not part of the protein, carbohydrate or fat. How the figures are worked out.