If you haven’t tried fish brudet yet, now is the ideal time. Fresh sea fish such as salpa, boops and needlefish arrived at Super Vero fish counters directly from the Thessaloniki market. These types of fish make a perfect choice for a simple but rich dish full of the scent of the sea.
🥄 What exactly is brudet?
Brudet (or brodet) is a traditional Mediterranean fish soup dish, which is prepared from different types of fresh fish cooked in a rich sauce of onions, garlic, tomatoes, wine, olive oil and herbs. The essence is in the combination of fish that together give a depth of taste – from mild to more pronounced, from soft to firmer textures.
🐠 Fish for the ideal brudet
The combination of the following fresh fish gives an extremely tasty balance:
- Salpa – aromatic and slightly earthy taste, ideal for stews and brudette
- Boops – tender and quick to cook, provides a fine flavor base
- Needle – thin, delicate, enriches the sauce and stock with its specific character
✅ What do these types of fish have in common:
- They belong to the marine white fish, with a mild but specific taste.
- They do not have strong fat like tuna or mackerel, so they can be combined in dishes that do not require long cooking.
- They can be prepared on the grill, in the oven, in soups, brudette or on leso (boiled fish).
Together, they create an extraordinary basis for a homemade brudet, with a clearly expressed Mediterranean character.
Ingredients:
- 1 kg of mixed fresh fish (salpa, boops, needlefish)
- 1 head of onion
- 3 cloves of garlic
- 2 fresh tomatoes or 200ml pureed tomatoes
- Olive oil
- 100ml of white wine
- Salt, pepper, parsley, bay leaf
Preparation:
- Clean and wash the fish. Smaller fish can be cooked whole, larger ones can be cut in half if necessary.
- Sauté the onion in olive oil in a deep pan, add chopped garlic and tomatoes.
- Add the wine and spices, then arrange the fish – larger pieces on the bottom, smaller pieces on top.
- Cover and cook on low heat for about 25 minutes, without stirring (just shake the pan occasionally). If desired, add olives, capers or potatoes.
- At the end, sprinkle with fresh parsley and serve warm.
🥣 Serving tip: Brudet is great with polenta, homemade bread or cooked rice, which will soak up the rich sauce and further emphasize the flavors of the fish. Preparing this recipe is the ideal way to bring out all the flavors of the fish, without overpowering the taste of the other fish.
❗Notes for fresh types of fish:
- Needlefish – has a lot of small bones and firm meat. Although it is often used for baking or frying, it gives an excellent aroma in brudette. Tip: clean it carefully after cooking.
- Salpa – characterized by a mild herbal (grassy) taste because it feeds on algae. It can look unusual, so it’s great in combination with more neutral species like boops.
- Boops – gentle taste and soft texture. Ideal for combining with stronger fish, because its neutrality rounds off and soothes the overall taste.
More ways to prepare
Baked in the oven:
Arrange the fish in a tray with potatoes, red onion, lemon and olives. Drizzle with olive oil and white wine. Bake for about 30–40 minutes at 180°C.
On the grill:
Salt the fresh fish, oil it and bake it for a short time on moderate heat. The needlefish and the boops are ready quickly, the salpa needs a few minutes more.
Bonus idea:
Clean the baked smaller pieces of fish and mix them with olives, capers and lemon juice – you will get a great Mediterranean fish salad.
All these fish complement each other brilliantly and together give a rich, layered and naturally marine flavor to every bite. If you haven’t tried this combination yet – now is the right opportunity!
