Okusi Dalmatinske Obale

Dalmatian Coast Cooking Without Vegetable Oil

From the stone villages of Hvar to the fishing harbors of Split, every dish on this coast is built on real fats. Cold pressed olive oil from terraced groves, golden butter, and slowly rendered lard. No seed oils, ever. Just the honest food of the Adriatic.

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Dalmatian Coast Recipes

Six beloved dishes from the Croatian shore. Each one made with honest fats that let sea, stone, and sun shine through every bite.

Brodet od Ribe

Brodet od Ribe (Dalmatian Fish Stew)

⏱ 1 hr 15 min🍽 4 servings🔥 Medium

The classic Adriatic fisherman stew. Mixed white fish simmered in olive oil, tomato, vinegar, and garlic, then ladled over soft polenta. A taste of the coast in every spoon.

Ingredients

  • 1.2 kg mixed firm white fish (monkfish, scorpionfish, sea bass), in thick chunks
  • 6 tbsp extra virgin olive oil
  • 2 large onions, finely chopped
  • 6 cloves garlic, sliced
  • 2 tbsp tomato paste
  • 400 g whole peeled tomatoes, crushed by hand
  • 120 ml dry white wine
  • 3 tbsp red wine vinegar
  • 2 bay leaves, 1 sprig fresh rosemary
  • Sea salt, black pepper, fresh parsley
  • 300 g coarse polenta, to serve

Instructions

  1. Salt the fish chunks lightly and let them rest while you build the base.
  2. Warm olive oil in a wide heavy pan over medium low heat. Add onions and a pinch of salt. Cook 12 minutes until soft and golden, never browned.
  3. Stir in garlic and tomato paste. Cook 2 minutes until the paste darkens slightly. Pour in white wine and vinegar and let the alcohol cook off, about 3 minutes.
  4. Add tomatoes, bay, rosemary, and 250 ml water. Simmer uncovered 20 minutes until the sauce thickens.
  5. Slide the fish chunks into the sauce in a single layer. Do not stir. Tilt the pan gently to baste. Cover and simmer 15 minutes on the lowest heat.
  6. Meanwhile, cook polenta in salted water until thick and creamy, about 30 minutes, stirring often.
  7. Spoon polenta into warm bowls, ladle brodet over the top, and scatter with parsley.
Janjetina ispod Peke

Janjetina ispod Peke (Lamb Under the Bell)

⏱ 2 hr 30 min🍽 6 servings🔥 Medium

Lamb and potatoes slow roasted under a heavy iron bell buried in glowing embers. Adapted for the home oven, with the same deeply caramelized, herb perfumed result.

Ingredients

  • 1.5 kg lamb shoulder, cut into large chunks on the bone
  • 1 kg waxy potatoes, peeled and halved
  • 2 large onions, in thick wedges
  • 6 cloves garlic, smashed
  • 5 tbsp extra virgin olive oil
  • 3 tbsp unsalted butter, melted
  • 3 sprigs rosemary, 4 sprigs fresh thyme
  • 2 bay leaves
  • 180 ml dry white wine
  • Coarse sea salt and freshly cracked black pepper

Instructions

  1. Heat the oven to 220°C / 425°F. Pat the lamb very dry and season aggressively with salt and pepper.
  2. Toss potatoes, onions, garlic, rosemary, and thyme with the olive oil and melted butter in a heavy deep roasting tray. Spread in a single layer.
  3. Lay the lamb on top, fat side up. Pour in the wine. Tuck the bay leaves around the meat.
  4. Cover tightly with two layers of foil (the foil mimics the iron bell). Roast 1 hour 30 minutes without opening.
  5. Remove the foil, baste everything with the pan juices, and lower the oven to 190°C / 375°F. Roast uncovered 35 minutes until the lamb pulls easily and the potatoes are crusted and golden.
  6. Rest the tray, loosely covered, for 10 minutes before serving straight from the pan with all the juices.
Crni Rižot

Crni Rižot (Black Squid Ink Risotto)

⏱ 50 min🍽 4 servings🔥 Medium

Inky, briny, and unmistakably Adriatic. Cuttlefish or squid simmered with their own ink turn the rice jet black and give it the pure flavor of the sea.

Ingredients

  • 500 g whole cuttlefish or squid, cleaned, ink sacs reserved (or 2 tsp squid ink)
  • 320 g carnaroli or arborio rice
  • 5 tbsp extra virgin olive oil
  • 2 tbsp unsalted butter
  • 1 small onion, very finely chopped
  • 4 cloves garlic, minced
  • 150 ml dry white wine
  • 1.2 liters warm fish or light vegetable broth
  • Sea salt, black pepper, fresh parsley
  • 1 lemon, in wedges to serve

Instructions

  1. Slice the cuttlefish bodies into thin rings and the tentacles into bite sized pieces. Reserve the ink in a small bowl with a splash of warm broth.
  2. Warm 3 tbsp olive oil in a wide heavy pan over medium heat. Add the cuttlefish and a pinch of salt. Cook 4 minutes until firm and curled, then lift out and set aside.
  3. Add the remaining olive oil and the onion to the same pan. Cook gently 8 minutes until soft. Stir in garlic for 1 minute.
  4. Tip in the rice and toast 2 minutes until the edges turn translucent. Pour in the wine and let it absorb.
  5. Add warm broth one ladle at a time, stirring often, waiting until each ladle is mostly absorbed before adding the next. Continue 16 to 18 minutes.
  6. Halfway through, stir in the loosened ink. The rice will turn glossy and black. Return the cuttlefish for the last 4 minutes.
  7. Off the heat, beat in the butter. Season, rest 2 minutes covered, and serve with parsley and lemon wedges.
Blitva sa Krumpirom

Blitva sa Krumpirom (Swiss Chard and Potatoes)

⏱ 35 min🍽 4 servings🔥 Easy

The everyday Dalmatian side that turns up beside grilled fish on every coastal table. Tender chard and waxy potatoes folded together with olive oil and garlic.

Ingredients

  • 800 g Swiss chard (leaves and tender stems), washed
  • 600 g waxy potatoes, peeled and cut in 3 cm chunks
  • 6 tbsp extra virgin olive oil
  • 5 cloves garlic, thinly sliced
  • 1 lemon, zest and juice
  • Coarse sea salt
  • Freshly cracked black pepper
  • Flaky salt, to finish

Instructions

  1. Bring a large pot of well salted water to a boil. Add the potatoes and cook 8 minutes.
  2. Coarsely chop the chard, keeping leaves and stems together. Add to the pot with the potatoes and cook 4 more minutes until everything is just tender.
  3. Drain well, pressing gently to release excess water. Tip back into the warm pot off the heat.
  4. In a small pan, warm 5 tbsp olive oil over low heat. Add the sliced garlic and cook 2 minutes until pale gold and fragrant, never browned.
  5. Pour the garlic oil over the chard and potatoes. Add the remaining olive oil, lemon zest, and a generous squeeze of juice. Toss with a wooden spoon, breaking the potatoes a little so they soak up the oil.
  6. Season with sea salt and pepper. Finish with flaky salt and serve warm or at room temperature.
Pršut i Sir Pogača

Pogača sa Pršutom (Dalmatian Flatbread with Cured Ham)

⏱ 2 hr 30 min🍽 8 servings🔥 Medium

A soft, lightly enriched island flatbread folded around silky pršut and aged sheep cheese. Served warm with a glass of crisp Pošip, it is the soul of a Dalmatian gathering.

Ingredients

  • 500 g strong bread flour
  • 7 g instant dry yeast
  • 300 ml warm water
  • 4 tbsp extra virgin olive oil, plus more for finishing
  • 3 tbsp unsalted butter, softened
  • 1 tsp fine sea salt
  • 1 tsp sugar
  • 150 g Dalmatian pršut or prosciutto, thinly sliced
  • 120 g aged sheep cheese (pecorino or paški sir), shaved
  • 1 sprig fresh rosemary, leaves only
  • Flaky sea salt, to finish

Instructions

  1. In a large bowl, whisk yeast, sugar, and warm water. Rest 8 minutes until foamy.
  2. Add flour, salt, 3 tbsp olive oil, and the soft butter. Mix into a shaggy dough. Knead 10 minutes until smooth and elastic.
  3. Place in an oiled bowl, cover, and rise 90 minutes until doubled.
  4. Punch down and divide in two. Roll the first half into a 30 cm round and lay it in an oiled baking tray. Layer pršut and cheese evenly over the top, leaving a 2 cm border.
  5. Roll the second piece into a matching round and lay it over. Pinch the edges firmly to seal. Dimple the surface with your fingertips.
  6. Rise uncovered 30 minutes. Heat the oven to 210°C / 410°F. Drizzle generously with olive oil and scatter rosemary and flaky salt.
  7. Bake 28 to 32 minutes until deep golden. Rest 10 minutes, then slice into squares and serve warm.
Rožata

Rožata (Dubrovnik Rose Caramel Custard)

⏱ 1 hr 20 min🍽 6 servings🔥 Easy

The honored dessert of Dubrovnik. A silky baked custard wrapped in dark caramel and perfumed with the local rose liqueur, rozalin. Cool, gentle, unforgettable.

Ingredients

  • 200 g caster sugar (for the caramel)
  • 3 tbsp water (for the caramel)
  • 600 ml whole milk
  • 200 ml double cream
  • 1 vanilla pod, split, or 1 tsp pure vanilla extract
  • Zest of 1 lemon
  • 6 large eggs
  • 140 g caster sugar (for the custard)
  • 2 tbsp rose liqueur (rozalin) or kirsch
  • 1 tbsp unsalted butter, for greasing

Instructions

  1. Heat the oven to 160°C / 325°F. Lightly butter a 1.2 liter pudding mold or 6 small ramekins.
  2. For the caramel, combine 200 g sugar and 3 tbsp water in a heavy pan over medium heat. Swirl, do not stir, until a deep amber caramel forms, about 6 minutes. Pour at once into the mold, tilting to coat the bottom and sides.
  3. Warm milk and cream gently with the vanilla pod and lemon zest until barely steaming. Remove from heat and rest 10 minutes. Scrape the vanilla seeds back in and discard the pod.
  4. Whisk eggs and 140 g sugar in a bowl until smooth, not frothy. Slowly pour in the warm milk while whisking. Stir in the rose liqueur. Strain through a fine sieve.
  5. Pour the custard into the caramel lined mold. Set into a deep tray and pour hot water around it to reach halfway up the sides.
  6. Bake 50 to 55 minutes until just set with a faint wobble in the center. Cool to room temperature, then chill at least 6 hours, ideally overnight.
  7. To serve, run a knife around the edge, place a plate on top, and invert. The caramel will pour down over the custard in glossy ribbons.
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Your Dalmatian kitchen already gives you real food. ShapeON takes that foundation a step further. Clean, natural support designed to fit an active, balanced day.

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