Riblja Čorba sa Rižom
The Quirky Foodster Team
Ingredients
- Firm white fish, cut into chunks — 600 g (1.3 lb)
- Onion, chopped — 1
- Garlic, minced — 2 cloves
- Tomatoes, chopped — 2
- Tomato paste — 2 tbsp
- Rice — 1/2 cup (90 g / 3 oz)
- Fish or vegetable stock — 4 cups (960 ml / 32 fl oz)
- Olive oil — 3 tbsp
- Salt and pepper — to taste
- Chopped parsley, to garnish
Method
- Heat the olive oil in a large pot and sauté the onion and garlic until softened.
- Add the chopped tomatoes and tomato paste, cooking for 8 minutes until darkened.
- Add the stock and rice, and bring to a boil.
- Simmer for 12 minutes until the rice is nearly tender.
- Add the fish chunks and simmer gently for a further 8–10 minutes until cooked through.
- Season with salt and pepper and garnish with chopped parsley before serving.
Introduction: A hearty fish and rice stew simmered with tomato and vegetables, drawing on the fresh catch from Montenegro’s Adriatic coast.
Cultural Background: With a long stretch of Adriatic coastline, coastal Montenegrin towns have developed a strong tradition of fish-based cooking, and this rice-thickened stew is a common, satisfying midday meal in fishing communities.
Tips: Add the fish only once the rice is nearly cooked, to avoid overcooking it. Use a firm fish that holds together well during simmering.
Variations: Add a pinch of chilli flakes for a little heat. Use a mix of different fish and shellfish for a more elaborate version.
Storage: Refrigerate in an airtight container for up to 2 days.
Reheating: Reheat gently on the stovetop over low heat, adding a splash of water or stock if the stew has thickened too much.
Nutrition: Per serving (approx.): 340 kcal, 26 g protein, 12 g fat, 30 g carbohydrate.
FAQs:
Q: What fish is traditionally used?
A: Any fresh Adriatic catch, such as hake, sea bass or bream.
Q: Can I use a different grain instead of rice?
A: Rice is traditional here, though small pasta shapes
- Firm white fish, cut into chunks — 600 g (1.3 lb)
- Onion, chopped — 1
- Garlic, minced — 2 cloves
- Tomatoes, chopped — 2
- Tomato paste — 2 tbsp
- Rice — 1/2 cup (90 g / 3 oz)
- Fish or vegetable stock — 4 cups (960 ml / 32 fl oz)
- Olive oil — 3 tbsp
- Salt and pepper — to taste
- Chopped parsley, to garnish
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