When you are making a brodetto, be sure to use the biggest variety of fish that you can. The best to use are conger eel, St Pierre, some rock fish, sea bass, tuna and dent fish. Usually it is served with rice or pasta, but its origin serving is with polenta (boiled maize-flour). You can also eat it with some home made bread.

To make a brodetto for 4 people, you will need:
- 1 kg of mixed fish – about 2 ¼ lb.,
- 125 ml olive oil – about ½ cup,
- one big onion,
- some Parsley,
- inevitable garlic,
- salt and pepper as much as you want,
- couple of fresh tomatoes,
- about two spoons of tomato paste,
- Vinegar.

How it is done;
- For starters it is good to cut those big fish into pieces to be approximately as big as the smaller fish, which you will leave in one piece. Dosage of olive oil is in a proportion with a quantity of fish – for a kilo of fish use a half of a cup.
- Stir fry the sliced onion in the oil and after that put in the fish. While frying it for a bit, add some chopped garlic and parsley. Sprinkle it all with some salt and pepper, add tomato paste and cat fresh tomatoes.
- Now pour water over the fish and wait for it to boil. When boiling, add some vinegar.
- You have to cook brodetto about one hour to one and half hours, while it simmers on the low heat. Forget about stirring – brodetto has to be shaken not stirred. So, smoothly shake the whole pan in order to give it a little stir.

conger eel, Croatian islands cooking, maize flour, parsley, polenta, rock fish, sea bass, shaken not stirred, stir fry, vinegar