Hvarska gregada

Gregada is the fish stew of the island of Hvar. Instead of the tomato sauce used in brudet, common in other parts of the coast, it contains only fish, potato, onion, garlic, parsley, olive oil, water and white wine, cooked together in a wide pan.

Hvar’s tourism boards present it as the island’s fish specialty and publish the recipe. The fish, with white, firm flesh, are cleaned and cut into large pieces, arranged over layers of sliced potato and onion, seasoned and covered with olive oil and just enough water to reach the top. The stew cooks slowly until the potatoes are soft.

Gregada is a fishermen’s dish, made with what was available on board and at home. It is considered one of the oldest ways to prepare fish in Dalmatia. To avoid breaking the fish apart, tradition calls for shaking the pan instead of stirring.

The dish is served at the table in the pan itself, or on a platter, with the thick broth formed by the potatoes and the olive oil. Bread for dipping in the broth is a common accompaniment.