Buzara in Bokel style
6 servings
60 minutes
Buzara po-bokelski is a delightful dish from the coastal regions of Montenegro. It reflects the rich seafood tradition of the area, where fresh seafood is the foundation of the cuisine. This thick, aromatic sauce filled with tomatoes, parsley, garlic, and onions reveals the true taste of shrimp and mussels. White dry wine adds a slight acidity and depth of flavor to the dish, while olive oil brings all the ingredients together in a harmonious composition. Buzara is not just food; it’s a gastronomic story that creates an atmosphere of the Mediterranean coast.
1
Rinse the shrimp and mussels. It is preferable to use fresh seafood.
- Shrimp: 1000 g
- Mussels in the shell: 1000 g
2
Sauté the onion in a large pot with good quality olive oil.
- Sweet red onion: 2 pieces
- Olive oil: 200 ml
3
When the onion turns yellow, add finely chopped parsley, garlic, and fresh tomatoes, and sauté for another 20 minutes.
- Parsley: 1 bunch
- Garlic: 1 head
- Tomatoes: 5 piece
4
When the sauce is almost homogeneous, add the shrimp and simmer for 15 minutes.
- Shrimp: 1000 g
5
Add mussels.
- Mussels in the shell: 1000 g
6
While stirring, it is necessary to create an even temperature in the vat. After that, cover the vat with a lid and leave it for 10 minutes.
7
Once the buzara boils, add white wine. The buzara is ready when the mussels open and release their juice.
- Dry white wine: 300 ml
8
Sprinkle the stew with fresh parsley, add a little pepper, salt, and remove from heat.
- Parsley: 1 bunch
