Croatian Brudet – Dalmatian Fish Stew

From Croatia’s Dalmatian coast, Brudet (or Brodet) is a rich seafood stew made with mixed fish, tomatoes, garlic, and white wine, traditionally served with polenta.

Ingredients (Serves 4):

* 600g mixed white fish (monkfish, snapper, cod), cut into chunks
* 300g mussels or shrimp (optional)
* 1 onion, sliced
* 3 garlic cloves, minced
* 3 tomatoes, chopped
* 150ml white wine
* 2 tbsp olive oil
* Bay leaf, parsley, salt, pepper

Instructions:

1. Sauté onion and garlic in olive oil. Add tomatoes and cook until soft.
2. Stir in wine, bay leaf, salt, and pepper. Simmer 10 minutes.
3. Add fish and shellfish, cover and cook gently for 15–20 minutes.
4. Garnish with parsley. Serve with soft polenta or crusty bread.

Croatian Tip:
Don’t stir once fish is added — gently shake the pot to keep fish intact.

Szechuan Chicken Noodles

Spicy Szechuan Chicken Stir-Fry Noodles

Ingredients:

8 oz (225g) egg noodles or lo mein noodles

1 lb (450g) boneless chicken breast or thighs, thinly sliced

2 tablespoons vegetable oil

2 cloves garlic, minced

1 tablespoon ginger, minced

1 red bell pepper, thinly sliced

1 cup shredded carrots

1/2 cup green onions, chopped

1 tablespoon sesame seeds (optional, for garnish)

For the Szechuan Sauce:

3 tablespoons soy sauce

1 tablespoon hoisin sauce

1 tablespoon rice vinegar

1 tablespoon Szechuan chili paste (adjust to taste)

1 tablespoon brown sugar

1 teaspoon sesame oil

1/4 teaspoon ground white pepper

Directions:

Cook noodles according to package instructions. Drain, rinse with cold water, and set aside.

In a bowl, whisk together all the sauce ingredients until smooth.

Heat vegetable oil in a large wok or skillet over medium-high heat.

Add the chicken and stir-fry for 5–6 minutes until golden and cooked through. Remove from pan and set aside.

In the same pan, add garlic and ginger, stir-fry for 30 seconds.

Add bell pepper, carrots, and green onions. Stir-fry for 3–4 minutes until just tender.

Return the chicken to the pan along with the cooked noodles. Pour the Szechuan sauce over the top.

Toss everything together over high heat until evenly coated and heated through, about 2–3 minutes.

Garnish with sesame seeds and extra green onions if desired. Serve hot.

Prep Time: 15 minutes | Cooking Time: 15 minutes | Total Time: 30 minutes
Kcal: 520 kcal | Servings: 4 servings

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Craving something spicy and satisfying? These Szechuan Chicken Noodles are packed with heat, flavor, and loads of veggies!

Food innuendo.

Chili Garlic Chicken

Spicy Sautéed Chicken with Chili Garlic Glaze

Ingredients:

1 lb (450g) boneless, skinless chicken thighs, cut into bite-sized pieces

4 cloves garlic, minced

2 tablespoons chili garlic sauce

2 tablespoons soy sauce

1 tablespoon rice vinegar

1 tablespoon honey

1 tablespoon sesame oil

1 tablespoon vegetable oil

1 teaspoon cornstarch (optional, for thickening)

2 green onions, sliced

1 teaspoon crushed red pepper flakes (optional, for extra heat)

Toasted sesame seeds, for garnish

Steamed white rice, for serving

Directions:

In a medium bowl, combine chili garlic sauce, soy sauce, rice vinegar, honey, and sesame oil. Stir well and set aside.

Heat vegetable oil in a large skillet or wok over medium-high heat.

Add chicken pieces and cook until browned and cooked through, about 6–8 minutes.

Add minced garlic and cook for 1 minute until fragrant.

Pour in the sauce mixture and stir to coat the chicken evenly.

Simmer for 2–3 minutes. If you prefer a thicker sauce, mix 1 teaspoon cornstarch with 1 tablespoon water and stir it into the pan.

Add crushed red pepper flakes for extra heat, if desired.

Turn off heat and sprinkle with sliced green onions and sesame seeds.

Serve hot over steamed rice.

Prep Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 25 minutes
Kcal: 310 kcal | Servings: 4 servings

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Craving bold flavors? This Chili Garlic Chicken is spicy, saucy, and totally addictive! Serve it with rice and enjoy a restaurant-style meal at home

Researchers at the RIKEN Center for Emergent Matter Science, in collaboration with the University of Tokyo, have developed a groundbreaking biodegradable plastic that offers a dual benefit: it dissolves in seawater and enriches soil.

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This innovation by Japanese scientists could significantly reduce global plastic waste and usher in a new era of biodegradable, recyclable, and nutrient-rich materials, with real potential to transform both environmental cleanup efforts and sustainable farming practices.