Bay leaf (whole) Laurus nobilis l.
Use: Laurel is one of the most commonly used spices in Mediterranean cuisine. It improves the flavor of soups, fish marinades, sauces, stews, sauces, toppings, patés. It is used to season meat dishes, especially venison. It is used in dishes of fresh and pickled cabbage and in preparation of beans and tripe.
Brudet (Fish Stew)
- 1 dcl of olive oil
- 2 tablespoons of tomato paste or fresh tomatoes
- 2 onions
- 2 cloves of garlic
- 2 dcl of dry white wine
- Parsley leaf, salt and pepper
- Hvar bay leaves
Fry the chopped onion on oil in a large broad pot. When the onion begins to change color, arrange the prepared fish in the pot. The fish may be covered in flour beforehand. Fry the fish for a short time without turning it, then add spices (salt, pepper, finely chopped parsley leaves, garlic, tomatoes) and pour a mix of white wine and as much water as needed for the fish to be covered. During cooking, add a few bay leaves. Brodet should not be stirred, the pot should be shaken occasionally. Enjoy your meal!