Ino Kuvacic - Dalmatino
A classic, seafood stew of Dalmatia. For this recipe you need to use at least three different kinds of fish and some shellfish. Usually reef and rock fish that has white flesh is the best. Scampi is great for flavour or you can use crab as an alternative. Cut the whole fish into cutlets.

INGREDIENTS
1.5kg fish (eel, rockling, scampi, coral trout, rock flathead)
10 mussels
1 large brown onion
20 cloves garlic
100ml extra virgin olive oil
100ml white wine
½ bunch of parsley
5 tbsp finely chopped tomatoes
10 cherry tomatoes
½ lemon
500ml fish stock or water

DIRECTIONS

1. Marinate fish in olive oil, garlic, parsley and lemon juice for a few hours.
2. In a heavy based pot or clay pot sauté garlic in good olive oil, adding onion after few seconds.
3. When onion is lightly coloured add, chopped tomatoes and cook for a minute.
4. Add wine and cook until it loses its acidity.
5. Season every piece of fish with salt and pepper. Place into the pot and mix well, adding fish stock to just cover fish.
6. Cook rapidly over high heat. Do not stir but carefully shake the pot to avoid breaking the fish.
7. Cook for 20 minutes, adding mussels and cherry tomato 5 minutes before it’s done.
8. Take the brodet off the stove and serve with soft polenta.
9. Serve garnished with parsley.