this is an amazing soup my dad makes in Croatia with fresh fish and some very basic ingredients
here is his recipe, written by him
Tatin Brudetto
2-3 onions(med to large)
olive oil-3-4 tablespoons
tomato fresh or minced, about a small to med can
garlic a clove sliced finely
lorber leaves
parsley chopped
1 lbs chicken broth
1-2 tablespoons of vinegar-Balsamic or white wine
salt (quite a bit to taste)
cayenne pepper-to taste(hot)
First sautee chopped onions in olive oil till soft(not burned),then add tomato(paste,fresh or minced), cayenne,a few leaves of lorber,broken for flavor,sautee for a few minutes together, may add black pepper,garlic. Now comes the fish,shells if you have any,it is better if you have a few different fishes.Salt and pour 1/2 to 1 lbs of chicken broth.Usually to cover the fish. I like more juice , so I add a bit more depending on a fish.Some is more watery than others.
Cook for about 15-25 minutes, again depending on a fish. I added some octopus,sauteed it first than added fish.
Hope it serves you well and
BON APPETITE !
Love Dad
Space Place House 
Hi,
My husband and I use the same thing as steph does, but do you serve your’s with fish heads? I only use the flesh….:)
My family recipe does not include vegetables and is not a light colour. It has a tomato soup colour and uses rice and flounder.
What part of Croatia does your soup come from?
I love the simplicity and beauty of this dish – skin and all. If you made it here in the Northwest, what kind of fish would you use? What are the other basic ingredients — potatoes, carrots and fish stock?
hi there
here is the recipe my father gave me:
2-3 onions(med to large)
olive oil-3-4 tablespoons
tomato fresh or minced, about a small to med can
garlic a clove sliced finely
lorber leaves
parsley chopped
1 lbs chicken broth
1-2 tablespoons of vinegar-Balsamic or white wine
salt (quite a bit to taste)
cayenne pepper-to taste(hot)
First sautee chopped onions in olive oil till soft(not burned),then add tomato(paste,fresh or minced),cayenne,a few leaves of lorber,broken for flavor,sautee for a few minutes together, may add black pepper,garlic.Now comes the fish,shells if you have any,it is better if you have a few different fishes.Salt and pour 1/2 to 1 lbs of chicken broth.Usually to cover the fish. I like more juice , so I add a bit more depending on a fish.Some is more watery than others.
Cook for about 15-25 minutes, again depending on a fish. I added some octopus,sauteed it first than added fish.