Recipe
See Ingredients

Istrian Brodet - Slovenian Seafood Stew

The Slovenian Seafood Stew was presented during the European Young Chef Award 2017, a competition organized by IGCAT (International Institute of Gastronomy, Culture, Art and Tourism) which sees Young Chefs coming from European Regions of Gastronomy compete inside the kitchens of a Culinary Arts School focusing on the theme: Innovation on Tradition.

Developed by Filip Matjaž, participant of the 2017 edition, and inspired by Slovenia’s ongoing tradition of Seafood stew  fishing in an attempt to valorize this local product.

Broth and Fish Salt

Cut the vegetables into large pieces and stir-fry them together with scampi heads and the cooking water from the mussels and fish. Add the Malvasia wine, water, parsley and pepper. Bring the mixture to a boil and reduce it into a thick soup. Strain the soup and mix in the butter slowly.

For the fish salt; take the fish bones, fish and scampi heads from the strainer and mix with the salt. Bake this mixture in the oven for 15 minutes on 180 C. Once done, take them out of the oven and blend them.

Celery Puree

Peel the celery, slice it into smaller pieces and cook it in the mixture of milk and water. When cooked, strain the celery and blend it with all other ingredients into a smooth puree.

Parsley Oil

Blanch the parsley by putting it into hot water for 5 seconds and immediately after cool it down in an ice bath. Dry the parsley and blend it with the oil. Strain parsley oil through a gauze to make it clear.

Garlic, Parsley and Olive Oil Mayonnaise

Cook the garlic in milk, strain it, add parsley and mix with a blender while slowly adding olive oil until you get mayonnaise.

Corn and walnuts sponge cake

In a pan heat the cornflour to get more flavour from it. Afterwards, mix all the ingredients with a blender and set aside for 30 minutes. Strain and pour the mixture into a whipping syphon, fill it with 2 cartridges of NO2. To finish release some of the mix into plastic cups and bake for 25 seconds in a microwave oven.

Vegetables

Peel the carrots and cut them into dices (use the off-cuts for the soup). Place them in salty water until they are cooked but still firm.

Squid noodles

Clean the squid thoroughly and cook it in a vacuum bag for 20 minutes on 62 C. After it is cooked place it in a blast freezer. Slice the frozen squid on a meat slicer to achieve the noodles shape. Season it with olive oil, salt, lemon juice and zest.

Seafood cake

Slice all the seafood into small pieces and season with fish salt. Add Gelburger and shape small round discs. Place in fridge to rest. Just before plating, grill the seafood discs.

Fish fillets

Cut the fish into larger pieces and fry it with dough rolled around them. Season it with fish salt.

Source: IGCAT – European Young Chef Awards 2017, Region of Gastronomy

Soup and Fish Salt

  • Onions 50g
  • Parsley 30g
  • Carrots 150g
  • Tomato 100g
  • Celery Root 100g
  • Leek 100g
  • Fish bones and heads 200g
  • Scampi heads 150g
  • Mussels 200g
  • Malvasia Wine 500ml
  • Still water 750ml
  • Sunflower oil 50ml
  • Butter 50g
  • Piran sea salt 50g
  • Black pepper 5g

Parsley Oil

  • Parsley 50g
  • Sunflower oil 200ml
  • Piran sea salt 5g

Corn and Walnuts Sponge Cake

  • Walnuts 100g
  • Corn flour 15g
  • Eggs 5
  • Piran Sea Salt 2g

Squid Noodles

  • Squid 200g
  • Lemon 1
  • Lemon olive oil 30ml
  • Piran sea salt 1g

Fish Fillets

  • Red mullet fillets 150g
  • Shredded filo dough 50g

Celery Puree

  • Celery root 350g
  • Milk 100ml
  • Piran sea salt 6g
  • Water 500ml
  • Galaspessa (Sosa) 3g
  • Butter 40g
  • Heavy cream 100ml

Garlic, Parsley and Olive Oil Mayonnaise

  • Extra virgin olive oil 200ml
  • Milk 200ml
  • Garlic 30g
  • Parsley 10g

Vegetables

  • Yellow carrots 50g
  • Orange carrots 50g
  • Salt 5g

Seafood Cake

  • Scampi tails 50g
  • Queen Scallop 70g
  • Mussels Meat 40g
  • Gelburger (Sosa) 2g
  • Sunflower oil 300ml