Viski brudet has rich, salty, fishy taste which goes beautifully with strong red wine, Vis’ Plavac mali.
Last August my friends from college and me, finally manage to organize a big reunion. We spent memorable week on island of Vis and had just one aim in mind: relax, wander around island and enjoy good food.
Ana, Enrico with children Zoe and Lucas came from Rome, Tea managed to escape from busy NY schedule, Tomislav and Matko left hot, humid Zagreb and Neno and me just jumped on the ferry from Split to Vis.
The very first association with the island’s cuisine are famous Viska Pogaca (focaccia with fish) and Cviti (biscuits in shape of flower), but locals created so many other great dish as well. Vis’ typical and common combination is fish and seafood with various beans. Divine and diverse Vis cuisine is the result of difficult life conditions and poverty during the past.
Pasta fazol na brudet is mixture of fish, pinto beans and pasta; cooked to perfection. Density of brudet texture is between soup and stew.This simple recipe originated hundreds years ago. Traditionally using fresh fish (mostly sardines and other blue fish) and home made pasta. This mouthwatering meal always represented an opportunity to bring family together. Pasta fazol na brudet filled stomach and warmed the heart.
Mixture of few types of fish gives to brudet marvelous aroma and provide rich tone and tick texture of sauce. Its tart smell immediately makes me feel hungry. The freshness of ingredients is very important, but the true secret is to cook it with passion.
INGREDIENTS: for 6-8 persons
- 1-1kg few types of fish (3 -4 scorpion fish, 30dg sardines, few pieces of small shark)
- combined sardines (blue fish which give sharp, rich taste to brudet ) and mild, white fish
- Originally the locals used to cooked Brudet with blue fish,(sardines,whitebite, mackerel, simple they have more fat and calories which made them satiated, plus blue fish is cheaper than white fish).
- 1/2kg pinto beans
- 1 dl olive oil
- 3 big onions (thinly sliced)
- 3 shallot (thinly sliced)
- 30 dg pasta (penne rigate or rigatoni)
- 50 dg tomato (peeled, cut on small pieces, or pulled tomato from can)
- 1 teaspoon sugar
- 1dl wine vinegar
- 4-5 dl white wine
- parsley (optional)
- Soak the pinto beans overnight. Next day strain them and remove in a big pot with lot of water.
- Cook on medium fire, and just before they are cooked (approximately 10 min before, not really important) add a pasta and than cook it again until pasta is cooked “al dente”. You can prepare it a few hours or a day ahead, as long as beans are “waiting” for the fish they are even better.
- Now, in the wide pan heat the olive oil, add onions and shallots, stir it few minutes until the onions are soft.
- Than put inside peeled cut tomato and simmer on low fire until it become tick gravy. (15-20 min).
- In the meantime clean the big fish and cut on pieces 4-5 cm, to sardines just take away head and insides.
6. Now our Salsa (tomato sauce) is ready. Pour it with vinegar. Add pieces of fish and cook it for 5-10 minutes. Finally add sardines and cook it together next 5 minutes. Do not stir it any more, just shake a pan few times. Pour in few spoons water from pasta fazol and cook 2-3 minutes.
7. Finally you can:
A) version: mix together brudet and beans with pasta, I did it and adored it!!
B) version: took few spoons of brooded sauce, pour into beans, boil for few minutes. Now you have beans with pasta as first meal and that brudet.
Serving: with cooked polenta, or just with corn bread and “must to do “ glass of red wine to emphasize sharp, intense flavor of Pasta fazol.
Soak the moment!