Gregada (Fish broth)
This is an old Dalmatian dish with a pinch of new. This recipe delights with its simplicity and orange zest gives the right amount of freshness to the meal. Sometimes, the simplest things are the best ones.
- 400 gr forkbeard fish (or any other white fish)
- 5 tbsp olive oil
- half of large onion (or 1 medium)
- 400 gr potatoes
- 2 garlic cloves
- 1 tsp parsley
- spring of rosemary
- 1 bay leaf
- half orange zest
- 2 dcl white wine
- 3 dcl water
- 3 pinches salt
- little pepper
Put olive oil in a pot. Slice onion in crescent shape. Place a layer of onion in a pot. Slice potatoes and place it on top of the onion. Slice fish and place it on top of potatoes. Add minced garlic, parsley, spring of rosemary, bay leaf, orange zest, salt and pepper.
Cover everything with wine and water and bring to the boil.
Reduce heat to low and keep cooking for 30 more minutes. Let it rest for 5 minutes and it’s ready to serve.