Gregada

“Dalmatian Gregada”

Gregada: a strange word that took me forever to remember, this is a dish I never knew existed until recently. It’s a very traditional Dalmatian recipe {the region not the dog 😉 } that we discovered only last year while in Zadar. My husband was contemplating what to order at one of our favourite restaurants, Bruschetta, and the waiter suggested this. And while it’s light, being broth based makes it better suited for cooler weather. And with Sydney being in the middle of a rain fest I figured it was the perfect time to recreate it.

It’s super easy to put together and the magic is in the timeless and simple Mediterranean ingredients. I do think monkfish is absolutely perfect but I have a feeling any type of cod fillet would work just as well, it does need to be a bit firmer fleshed in order to avoid falling apart completely in the time it takes to cook. Remember that you’re cooking thick potato slices in the same time and choose the fish accordingly. And if you want to veer off the traditional path I have a feeling some prawns and peas added to the existing ingredients would be amazing, as would some fresh dill.

Serves four

what you need

  • approximately 700 gm monkfish fillet, cut into large-ish chunks
  • one brown onion, cut into thin half moon slices
  • approximately 5 potatoes, Dutch cream or similar waxy variety, sliced into think slices
  • one carrot, sliced thick
  • two garlic cloves, chopped finely
  • a handful of fresh flat leaf parsley, finely chopped
  • good quality extra virgin oil: the flavour of the oil makes this dish so use the best you can afford
  • 250 ml vegetable stock
  • salt and pepper

what to do

  • In a large cast iron pot place half the onions, potatoes, and carrot in a single layer. Give it all a good glug of olive oil, season with some salt and pepper, and sprinkle on half the garlic and parsley, then top with half the fish pieces. Repeat with the remaining ingredients but finish with the garlic and parsley on top of the fish.
  • Pour in the stock, just to cover the top layer of potatoes but not the fish. Give it all one last season with salt and pepper and finish with another drizzle of olive oil.
  • Cover with a lid, bring to the boil, then reduce to a simmer, moving to a smaller burner or flame if possible. Let it cook gently for approximately thirty minutes, or until the potatoes are done. Don’t stir or mix, just shake the pot from time to time.
  • That’s it! Bon apetit.

 

 

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