Fish Buzara: Balkan Smoked Seafood Stew

Buzara is one of the signature seafood dishes of the Adriatic coast. Fresh seafood, garlic, olive oil, white wine, tomatoes, and parsley come together in a simple broth that's been filling Croatian dinner tables for generations. It's rustic, unfussy, and exactly the kind of meal that reminds you good ingredients don't need much help.

For our version, we kept those traditional flavors but gave the fish a short trip across the kamado before it reached the pot. The smoke stays subtle, adding just enough wood-fired flavor to complement the seafood without turning the dish into something else. It's still buzara. It just happens to have spent a little time over charcoal first.

Ingredients

For the seafood:

• 1 pound halibut, cut into large pieces

• 1 pound lingcod, cut into large pieces

• 1 pound tiger prawns, peeled (reserve shells)

• Olive oil

• Kosher salt

• Freshly ground black pepper

  
  

For the shrimp stock:

• Shells from the tiger prawns

• 1 tablespoon olive oil

• 1 small onion, roughly chopped

• 1 carrot, roughly chopped

• 4 cloves garlic

• Parsley stems

• 1 bay leaf

• 8 to 10 whole black peppercorns

• 5 to 6 cups water

  
  

For the buzara:

• 4 tablespoons extra virgin olive oil

• 1 large shallot, finely diced

• 7 to 8 cloves garlic, minced

• 1/2 teaspoon crushed red pepper flakes

• 1/4 teaspoon black pepper

• 1 tablespoon tomato paste

• 3/4 cup dry white wine

• About 14 ounces whole peeled San Marzano tomatoes, crushed by hand

• 2 cups homemade shrimp stock

• 1 bay leaf

• Optional strip of lemon peel

  
  

For finishing:

• Zest of 1 lemon

• Juice of 1/2 lemon

• 1/4 cup chopped fresh parsley

• Extra virgin olive oil

  
  

For smoking:

• Kamado grill

• Lump charcoal

• Apple wood chunks

• Instant-read thermometer

  
  

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Before You Start

Buzara isn't a complicated recipe. The biggest mistake people make is trying to overcomplicate it. The broth should taste like seafood first, supported by garlic, wine, tomatoes, and olive oil. That's why this recipe only uses about half a can of tomatoes. They add body without stealing the spotlight.

The fish only spends a short time on the smoker. You're not trying to fully cook it or make it taste heavily smoked. You're simply adding a light layer of wood-fired flavor before it finishes gently in the broth. Apple wood works especially well because it's mild enough to complement delicate seafood. The other key is restraint with the prawns. Add them at the end, turn off the heat before they feel completely done, and let the hot broth finish the job. They'll stay tender instead of turning rubbery.

Bus Stop BBQ Method

1. Make the Shrimp Stock

Start by turning the prawn shells into the foundation of the broth.

• Heat the olive oil in a saucepan.

• Add the shrimp shells and cook for 5 to 7 minutes.

• Add the onion, carrot, garlic, parsley stems, bay leaf, peppercorns, and water.

• Simmer gently for 25 to 35 minutes. Shrimp stock doesn't need hours on the stove. A short simmer extracts plenty of flavor without becoming muddy or bitter.

• Strain and reserve about 2 cups of stock.

  
  

2. Build the Buzara

While the fish rests, build the stew.

• Heat the olive oil in a Dutch oven.

• Cook the shallot, garlic, red pepper flakes, and black pepper until softened.

• Stir in the tomato paste and cook for 2 to 3 minutes.

• Pour in the white wine and reduce by about half.

• Add the crushed tomatoes.

• Stir in the shrimp stock, bay leaf, and optional lemon peel.

• Simmer uncovered for 25 to 30 minutes.

  
  

The broth should reduce slightly and develop a rich seafood flavor. If it seems too thin, give it another few minutes uncovered before adding the seafood.

3. Smoke the Fish

Now give the fish its Bus Stop BBQ twist.

• Lightly coat the halibut and lingcod with olive oil.

• Season with kosher salt and black pepper.

• Smoke over apple wood at 200°F to 225°F.

• Cook until the fish reaches about 110°F to 115°F internally.

• Remove from the smoker and set aside.

The fish finishes later in the broth, so don't cook it all the way through. You're after a little smoke, not a finished fillet.

4. Finish the Seafood

Everything comes together at the very end.

• Remove the bay leaf and lemon peel.

• Bring the broth to a gentle simmer.

• Add the prawns / shrimp.

• Cook for about 2 minutes until they begin turning opaque.

• Turn off the heat.

• Carefully nestle the smoked halibut and lingcod into the broth.

• Add the lemon juice, lemon zest, and parsley.

• Finish with a drizzle of olive oil.

• Taste and adjust with salt if needed.

Avoid stirring the fish once it's in the pot. Let the residual heat gently finish cooking everything.

5. Serve

Time to eat. Have extra bread nearby for the broth. The bread isn't just a side dish. It's part of the recipe.

Final Take

Wood-Fired Fisherman's Buzara is a great reminder that BBQ doesn't always have to mean ribs, brisket, or pulled pork. Sometimes the best use of live fire is simply adding one extra layer of flavor before letting great ingredients do what they've always done.

The smoke stays in the background. The seafood stays front and center. That's exactly how it should be.

Serve it with grilled bread, a glass of crisp white wine, and enough time to enjoy the broth before someone else gets there first.

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