Lincoln Brudet - Fish Stew
 
This recipe is to cook in a slow cooker but you can do the same in a large pan on the stove top and simmer for 2 -3 hours on a low heat after bringing to the boil. Any firm fish can be used and shellfish. If adding mussels or scallops add in the last 10 minutes or so. This brudet is based on the fish stew that Croatians in Port Lincoln cook.
Ingredients
  • 6 cloves of garlic, chopped
  • 1 large onion, chopped
  • 2 chillis chopped (or to taste)
  • 2 tbls vegetable oil
  • 1 tsp turmeric
  • 1 tsp cumin
  • 1 tsp coriander
  • 2 tsp smoked paprika
  • 2 bay leaves
  • 3 blue or sand crabs, cleaned and halved.
  • 6 small bug tails or 3 large
  • 150 grams of pancetta chopped
  • 3 potatoes cubed
  • large tin tomatoes
  • 1 large carrot chopped
  • 2 sticks celery chopped
  • 500ml fish stock
  • 100ml white wine
  • 1 tsp vegetable stock
  • salt and pepper
  • ½ cup chopped parsely
Instructions
  1. Fry the onion, garlic and chilli in oil until tender. Add the spices and fry for another minute.
  2. Tip into the slow cooker and add bay leaves, tomato, veges, stocks, wine and seasoning. Stir well and then add seafood and pancetta.
  3. Some more liquid such as stock or water can be added so the seafood is covered.
  4. Cook on high for an hour and then low for 4-6 hours. Stir in parsely before serving with crusty bread.
Recipe by Australian Recipes and Cooking at http://www.aussiecooking.com.au/lincoln-brudet-fish-stew/