kostkosan

Kostkosan is a traditional Croatian dish that originates from the coastal regions, particularly the islands of Hvar, Brač, and Šolta. The name "kostkosan" translates to "bone soup" in English, reflecting its primary ingredient—a mixture of various types of fish bones, often from species like sea bass, grouper, or tuna. This broth is traditionally simmered with vegetables, herbs, and spices to create a rich, flavorful soup.

The preparation of kostkosan involves several steps. First, the fish bones are cleaned and boiled to extract the gelatinous marrow, which gives the soup its characteristic thick consistency. Common vegetables used include potatoes, carrots, celery, and onions, while herbs like parsley, bay leaves, and sometimes dill are added for aroma. The dish is often seasoned with black pepper, salt, and a touch of vinegar or lemon juice to enhance the flavors.

Kostkosan is typically served as a starter or a light meal, especially in coastal communities where fresh seafood is abundant. It is often enjoyed during cooler months when seafood dishes are favored. The dish is relatively simple yet deeply rooted in local culinary traditions, reflecting the region’s reliance on marine resources.

Variations of kostkosan can include the addition of other seafood like shrimp or squid, or the inclusion of local herbs and spices. The soup’s versatility and hearty nature make it a beloved staple in Croatian coastal cuisine.