Food in the Balkans is all about comfort, tradition and coming together, and Ibrik: The Balkan Table captures that spirit beautifully. Some dishes feel deeply nostalgic, others delight with unexpected twists — dolmades with morello cherries, potato moussaka, grilled trout or baked feta dips. Together, they tell a story of a cuisine shaped by history, migration and home cooking.
This is a seafood recipe from the book’s collection; full of delicious flavours and a treat for a family banquet.
SEAFOOD BRODET SERVES 6
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Method
- Soak the clams in cold salted water for 30 minutes, stirring regularly; the shells should open and release any sand. Rinse the clams thoroughly in cold water.
- Bring a small saucepan of salted water to the boil and add the prawns. Cook for 1–2 minutes, until they are partially pink, then remove them using a slotted spoon. When cool enough to handle, peel the prawns.
- Dry all the fish fillets with a paper towel, then season with salt and pepper. Cut into bite-sized chunks.
- Heat the olive oil in a large deep frying pan over medium heat. Add the shallot and fry for several minutes, until translucent. Add the garlic, chilli, vinegar and baharat and saute for 30 seconds.
- Increase the heat to high, then add the fish, prawns and clams. Cook for 2–3 minutes, taking care not to break up the fish. Add the wine to deglaze the pan, then leave to simmer for a few minutes.
- Add the cherry tomatoes, passata and peppercorns. Reduce the heat to low, cover and simmer for 1 hour, shaking the pan occasionally to loosen the ingredients and stop them sticking. (Avoid mixing with a spatula to avoid breaking up the fish.) If any clams haven’t opened after cooking, remove and discard.
Serve sprinkled with the chopped parsley.
Note: If you can’t find red baharat, you can replace it with an equal measure of chilli flakes, ground paprika and coriander seeds mixed together.
