Riblja Čorba
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The Tale of Riblja Čorba
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Riblja čorba, a fish soup, is common across the former Yugoslav countries, particularly associated with Montenegro's Adriatic coast and its freshwater rivers where carp and catfish are caught. It's rustic fisherman's food, simmered slowly with vegetables and paprika, with no single documented point of origin.
Ingredients
Scale:· 6 servings
- 1 kg mixed freshwater or sea fish, cleaned and cut into pieces
- 2 onions, chopped
- 2 carrots, sliced
- 1 red bell pepper, chopped
- 2 tomatoes, chopped
- 2 tbsp tomato paste
- 1 tbsp paprika
- 3 tbsp vegetable oil
- 1 bay leaf
- Fresh parsley, chopped
Instructions
- 1Heat the oil in a large pot and sauté the onions, carrots and bell pepper until softened.
- 2Stir in the paprika and tomato paste and cook briefly until fragrant.
- 3Add the chopped tomatoes and cook until they break down into a sauce.
- 4Pour in enough water to make a generous broth and add the bay leaf, bringing to a simmer.
- 5Simmer for 15-20 minutes to let the vegetable broth develop flavor.
- 6Add the fish pieces and simmer gently for another 15-20 minutes until the fish is cooked through, being careful not to break it apart too much.
- 7Season with salt and pepper and stir in the fresh parsley.
- 8Serve hot with crusty bread.
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