Introduction
Gregada is arguably the oldest culinary tradition of the Dalmatian islands. Historians and gastronomic experts, including Food Stories Travel, suggest that this simple fish stew was brought to the Adriatic by Greek settlers around 380 BC. Today, while famously known as the signature dish of Hvar, it is a staple of coastal Croatia, as highlighted by Croatia Week.
The magic of Gregada lies in its Mediterranean simplicity: fresh white fish, potatoes, onions, garlic, and the essential “holy trinity” of Dalmatian cooking—extra virgin olive oil and dry white wine.
This recipe honors centuries-old traditions while adding a touch of modern quality with premium local ingredients. For a truly authentic taste, we use hand-picked, cold-pressed olive oil from OPG Branko Marinov and our indigenous Maraština wine, known for its balanced acidity and Mediterranean aromas.
The History: A “White” Fish Stew
Unlike the more famous Brudet, Gregada contains no tomatoes. It is a “white” stew, highlighting the purity of the fish and the minerality of the soil. Traditionally, it was a fisherman’s meal prepared in a single heavy-bottomed pot. The secret? Never stir it. The pot is only gently shaken to combine the layers of fish and potatoes, a technique detailed by culinary experts at Dobar Tek.
Ingredients (Serves 4)
800g Fresh White Fish: Sea bass, sea bream, hake, or scorpionfish (the firmer the better).
600g Potatoes: Peeled and sliced into 1–2 cm thick rounds.
3 Red Onions: Thinly sliced.
4 Cloves of Garlic: Sliced into thin slivers.
150ml Extra Virgin Olive Oil: (Essential for the emulsion).
200ml Dry White Wine: (We recommend our Maraština).
Herbs & Seasoning: Bay leaf, fresh parsley, sea salt, and black pepper.
Optional: A few capers or salted anchovy fillets for extra depth.
Preparation Steps
1. Prep the Fish and Vegetables
Clean the fish thoroughly. If the fish is large, cut it into thick steaks; if small, leave it whole. Slice your potatoes and onions into rounds.
2. Layering the Pot
In a wide, deep pot, heat a generous amount of OPG Branko Marinov olive oil. Sauté the onions until soft and golden, then add half the garlic. Arrange the salted potato slices over the onions. Place the fish pieces on top of the potatoes. Add the remaining garlic, bay leaf, and optional capers.
3. The “No-Stir” Cooking Method
Pour in the white wine and enough water to just barely cover the fish. Bring to a boil, then reduce to a simmer. Crucial rule: Do not stir with a spoon. Occasionally shake the pot by the handles to keep the ingredients from sticking and to help the oil and wine emulsify into a creamy sauce. Cook for 20–30 minutes (or up to 45 mins for very large fish) until the potatoes are tender.
4. The Finishing Touch
Once done, let the Gregada rest for a few minutes. Drizzle with a final splash of fresh olive oil and a handful of chopped parsley. Serve directly from the pot with crusty sourdough bread to soak up the juices.
The Perfect Wine Pairing: Maraština
To fully enjoy this Dalmatian classic, pair it with a glass of chilled Maraština. This indigenous grape variety offers herbal notes and aromas of ripe pear and apricot. Its crisp acidity perfectly cuts through the richness of the olive oil, as noted by Total Croatia News.
Why Premium Olive Oil Matters
Olive oil is the heart of Gregada. At OPG Branko Marinov, our oil is produced from hand-picked olives in the rocky terrain of Primošten. We press our Oblica olives at 27°C to preserve every bit of flavor and nutrition. This “liquid gold” provides the peppery finish that defines a true Mediterranean stew. Discover our process in our guide: How to recognize real olive oil.
Conclusion
Gregada is more than just a recipe; it’s a piece of Adriatic history. It’s about the simplicity of the sea and the quality of the land. By using authentic Primošten olive oil and local wine, you bring the soul of Dalmatia into your kitchen.
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FAQ (Frequently Asked Questions)
Which fish is best for Gregada?
Firm-fleshed white fish like Sea Bass, Sea Bream, or Scorpionfish are best as they don’t fall apart during cooking.
Why can’t I stir the stew?
Stirring would break the delicate fish and potatoes. Shaking the pot creates a natural emulsion between the oil, wine, and fish juices.
Can I make it ahead of time?
Yes! Gregada actually tastes even better after sitting for an hour, as the flavors have more time to meld together.
Is it healthy?
Absolutely. It is a cornerstone of the Mediterranean diet—low in saturated fats, high in Omega-3s, and rich in antioxidants from the olive oil.
