Awards, Memberships and Reviews
Hvarska Gregada or Fish StewHere’s a recipe from our final dinner in Hvar, Croatia on our Bicycling the Islands of the Dalmatian Coast tour. It’s a traditional Dalmatian fish stew most commonly found on the island of Hvar (other Croatian islands have a similar stew but they use tomatoes and call it “brujet” instead of “gregada”). The key is to use the freshest fish you can find at the market and just about anything works including sea bass, shrimp, shark, mullet, and scorpion fish. A piece of eel will add a special taste to it and make the sauce a bit thicker. Ingredients for 5-6 people: Place fish, potatoes, onions and garlic in a Dutch oven. Pour olive oil on top, and sprinkle parsley and salt and pepper. Then, cover all the ingredients with water and add the vinegar (vinegar helps keep the fish meat together). Bring to a boil and then let simmer until the potatoes become soft. Cut the heat and let the stew stand for an hour or so before serving (this lets the flavors mix even after it has finished cooking). Serve with a spoon, with more fresh parsley sprinkled on top as garnish. Important: don’t stir with a ladle, if you want to “stir” the stew, shake the whole pot, but don’t stir or you’ll break up the fish and potato pieces! Dobar Tek! |
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Paola Malpezzi-Price - Paola Malpezzi-Price was co-founder of ExperiencePlus! Specialty Tours, and now advisor to Monica and Maria Elena as they run ExperiencePlus! Bicycle Tours. Paola retired in May 2014 from being the Chair of the Foreign Languages and Literature department and teaching French literature and culture, Italian literature and culture in translation and Women's Studies courses at Colorado State University. She has published two books: Lucrezia Marinella and the "Querelle des Femmes" in Seventeenth-Century Italy (2007) and Moderata Fonte - Women and Life in Sixteenth-century Venice (2003), both by Fairleigh Dickinson University Press.