Top 3 Dalmatian Eel Dishes

Out of the numerous varieties of Croatian brudet, the one that hails from the Neretva region is considered unique since it usually employs eels and frogs, two traditional ingredients used in the area. It is said that every village in the region has a different recipe, but the basic version employs thoroughly cleaned pieces of eels and frogs that are sautéed alongside olive oil, onions, and garlic. They are later braised in a combination of seafood stock, fresh tomatoes, chili peppers, and a touch of vinegar. Though tradition suggests the use of eels and frogs, the dish is commonly enriched with other fish varieties. Regardless of the differences, every version of brudet is always prepared in a traditional, heavy-bottomed pan and should never be stirred. This flavorful fish stew is traditionally accompanied by polenta or rustic, country-style bread.Expand

Raštika s jeguljom is a traditional dish originating from Dalmatia. The dish is usually made with a combination of collard greens, eel, potatoes, hot paprika powder, olive oil, salt, and pepper. The salt, pepper, and paprika powder are placed into boiling water with the eel, collard greens, and potatoes. The dish is cooked for a bit more than a half an hour, and once done, raštika s jeguljom is traditionally served in an earthenware bowl as a main dish.Expand

Jegulja na dalmatinski način is a traditional dish originating from Dalmatia. The dish is made with a combination of eel, garlic, bay leaves, oil, lemon juice, and parsley. The eel is cleaned and cut into pieces, then layered in a baking dish, seasoned with salt and pepper, and sprinkled with chopped garlic and parsley. It is then drizzled with oil and lemon juice and mixed with the bay leaves. The dish is baked in the oven or grilled, and once done, it is served warm, ideally with crusty bread on the side.Expand