When it comes to Dalmatian cuisine, nothing really embodies all its principles quite like brodet does. Deriving from the old Venetian word brodeto, or “broth,” brodet itself is very simple to make and versions of such seafood stews are found all over the Mediterranean. Traditionally, a variety of fish ranging from thick white to oily is used but in this simplified albeit delicious version, we’re using ingredients readily at hand with a few tweaks here and there to make truly memorable. The concept behind the recipe is summed up quite nicely here, A fish must swim three times – once...