Croatian Fish Soup (Gregada)

Name: Croatian Fish Soup (Gregada)
Cuisine: Croatian
Ingredients: 1.5 kg fresh quality fish (sea bream, tuna, mackerel, cod, swordfish); 1 kg potatoes; 2 onions; 3 small tomatoes (about 200g); 5 garlic cloves; 2 bay leaves; salt, pepper; 1/2 teaspoon turmeric (optional); 1/2 bunch parsley; 150 ml white wine (dry or semi-dry); 80 ml olive oil

November 26, 2009

Quick Recipes Simple Recipes Potatoes Fish and Seafood Soups and Stews Croatian

I promised you a while ago the fish soup recipe specific to Hvar Island, called Gregada. It's a simple, tasty, and silky soup - as Radu described it - that has just one secret: use fresh fish. In Hvar, this soup was served only with a pre-order from the previous day, so they could use only the fish caught that morning. If possible, use a mix of several types of fish for this soup - it would be excellent. I've added photos of the fish I saw and bought at the Zadar market; some I know, others I don't. Perhaps fish experts can help me learn their names. I owe you!

I used tuna (about 300g), 5 small swordfish (they were small, about 300g total; I added them mostly for flavor) and a mackerel of about 900 grams. If you have 2-3 shrimp, you can add them at the end along with the parsley and use them to decorate the soup when serving. That's how it was brought to us, with shrimp on top and a basket of fresh bread from which I admit I shamelessly stocked up for breakfast 😋 No, don't imagine I do this often, but that bread was truly special. Add a glass of white wine on the side (from the one you put in the soup) and you won't have any complaints from your guests.

Ingredients

1.5 kg fresh quality fish (sea bream, tuna, mackerel, cod, swordfish)
1 kg potatoes
2 onions
3 small tomatoes (about 200g)
5 garlic cloves
2 bay leaves
salt, pepper
1/2 teaspoon turmeric (optional)
1/2 bunch parsley
150 ml white wine (dry or semi-dry)
80 ml olive oil

Servings: 8

How to prepare croatian fish soup (gregada)

Use a wide pot with not too high sides. If you have a presentable pot so you can serve the soup directly from it, even better. 😉
Clean the fish and cut into slices. Wash well. Keep the heads and tails - they'll be added to the soup as well.
Cut the potatoes and tomatoes into rounds.
Sauté the chopped onion in 50 ml of hot olive oil. When translucent, add 4 crushed garlic cloves and stir for another minute.
From this point on, don't stir the pot anymore - only shake it if necessary!
Layer alternating slices of potatoes and tomatoes in the pot. Sprinkle with pepper (about 3-4 pinches), salt (about 2 teaspoons), and turmeric (for color). Add 1.5 liters of water and the bay leaves and simmer for about 10 minutes from when the soup starts to boil. Remember, during this time don't stir the pot, just shake it.
Then add the fish slices, wine, and the rest of the olive oil, shake the pot to settle the contents and ensure the fish is covered by the soup, and simmer for another 15 minutes.
Add the crushed garlic clove and chopped parsley and let it boil a few more times. Taste for salt and add more if needed.
Preferably serve the day it was prepared, at the latest the next day. Ideally, serve it immediately after it's ready with fresh rustic bread.