Food - Drink
The Croatian Cooking Technique Seafood Fans Need To Know
By KALEA MARTIN
There are many ways to prepare and season seafood, and they tend to differ depending on the type of seafood. However, there is one versatile cooking method used in coastal regions of Croatia, namely Dalmatia and Istria, called buzara, that can be used for every type of seafood.
The buzara technique calls for cooking seafood in olive oil, wine, garlic, and fresh herbs, usually parsley, and the occasional addition of breadcrumbs, salt, and pepper. Red buzara is made with red wine and fresh tomatoes or tomato sauce, while white buzara is made with white wine and no tomatoes.
To make their popular dish škampi na buzara, add olive oil and breadcrumbs to a hot skillet, followed by garlic, parsley, and tomatoes once the breadcrumbs have toasted, and bring to a boil. Then add the wine, salt, and pepper, bring to a boil before adding the shrimp or other seafood, reduce heat, cook for 15 to 20 minutes, and serve over polenta or toast.