January 2, 2019 — Have you ever tried gregada? This humble fish stew was most likely brought to the region by Greek settlers circa 380 BCE, as gregada is said to be the oldest way of preparing fish in Dalmatia, though potatoes were introduced considerably later.

Gregada was long known as a staple among Dalmatian fishermen, and even though it is mostly associated with Hvar and other central Dalmatian islands, this traditional Croatian dish is nowadays prepared all along the Adriatic coast.

This recipe is really a no-brainer; all you need is some fresh white fish, a couple of potatoes and a few other ingredients. Gregada is traditionally flavored with garlic, celery, and parsley, whereas modern recipe variations often include even capers and salted anchovies.

In Croatia, gregada is typically made with rockfish like conger and/or grouper, but also the bottom-dwelling monkfish, and often the common pandora. If those are not available, as an alternative to Mediterranean fish, you can try using any other firm-fleshed white fish like barramundi, dorado, tilapia, etc.

Here is a simple variation of this classic Dalmatian recipe: 

Ingredients
1500g fresh white fish, cleaned and scaled
500g potatoes, sliced
300g onions, sliced
300ml olive oil
500ml dry white wine
300ml water
3-4 garlic cloves, sliced
salt and pepper, to taste
bay leaf, parsley

Directions
Heat the oil in a large, shallow, heavy-bottom brazier pot and sauté the onions until tender and slightly translucent. Add garlic and potato slices; sauté for a few more minutes. Then, layer fish on top of potatoes, throw in a few bay leaves, and braise in just enough water and white wine to cover everything. Gregada should be done in about 20 minutes. Dobar tek!

Stay tuned for more delicious Croatian recipes by following TCN's gourmet page.

TCN continues with the alphabet series with a nod to several charming islands, a medieval bishop and some mouth-watering fish on January 30, 2018

One thing Croatian’s are good at is eating. Another thing we do well is cooking. And in general, we are definitely able to brag a bit about our cuisine. On the Adriatic coast our seafood is like candy, and inland we eat heartily, but one thing is for certain and that is we know a thing or two when it comes to food.

Comfort food is defined as “food which provides a nostalgic or sentimental value to the consumer, and is often characterized by its high caloric nature, high carbohydrate level, and simple preparation. The nostalgia may be specific to either the individual or a specific culture.” Croatian comfort food is found in our most traditional dishes, the ones that taste like home, the holidays, and that with each bite brings us closer to that homeland feeling.