“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.



Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

Midlife Dramas in Pyjamas


Kate's Clean Plate


Cooking Without Limits

Food Photography & Recipes

Fashion Food Fotos

A lifestyle blog by Becky Freeman

The Notorious MUM

playing by my own rules

Veggie Mama

Where friendly veg recipes and the 90s combine.

My Midlife Mayhem By Louisa Simmonds

Warm Hearted, Wickedly Humorous, Zero Filter


home of all things music

Life Through the Haze

musings on life, love, food & mental illness


| Mrs Woog | Making the most of the mundane

Champagne Cartel

toasting the beauty and chaos of life


One woman's thoughts, thrown awkwardly at the internet with reckless abandon and questionable aim

the hungry mum

Simple ideas for a delicious life. Home baking is my passion.


interests & obsessions

A Red Lip And A Nude Shoe

Dior Dreams On A Kmart Budget

Frocks, Shocks, & Champagne

playing by my own rules

The Blog

The latest news on and the WordPress community.

%d bloggers like this: