Riblja Corba
The Quirky Foodster Team
Ingredients
- Freshwater fish (such as carp or catfish), cleaned and cut into pieces — 800 g (1.75 lb)
- Onion, chopped — 1
- Vegetable oil — 2 tbsp
- Sweet paprika — 1 tbsp
- Hot paprika (optional) — 1/4 tsp
- Tomatoes, chopped — 2
- Water or fish stock — 1.5 L (6 cups)
- Bay Leaf — 1
- Salt and black pepper, — to taste
- Fresh parsley, chopped, to garnish
Method
- Heat oil in a large pot and sauté the onion until softened.
- Stir in the sweet and hot paprika, cooking briefly until fragrant.
- Add the tomatoes and cook until they break down slightly.
- Add the water or stock and bay leaf, bringing to a simmer.
- Add the fish pieces and simmer gently for 25-30 minutes until cooked through.
- Season with salt and pepper.
- Serve hot, garnished with parsley.
Introduction: A rich, paprika-spiced fish soup, a specialty especially popular along Serbia's rivers.
Cultural Background: Riblja Čorba, a fish version of the classic Serbian soup, is particularly associated with communities along the Danube and other rivers, showcasing freshwater fish in a warmly spiced, hearty broth.
Tips: Simmer the fish gently rather than boiling hard to keep the pieces from breaking apart. Use fresh, good quality freshwater fish for the most authentic river-soup flavour.
Variations: Add a splash of white wine for extra depth; some versions include a whole hot pepper for more pronounced heat.
Storage: Store in an airtight container in the refrigerator for up to 2 days.
Reheating: Reheat gently on the stovetop over low heat to avoid overcooking the fish.
Nutrition: Approx. 240 kcal, 26 g protein, 8 g carbohydrate, 11 g fat per serving.
FAQs:
Q: What fish is traditionally used for riblja čorba?
A: Freshwater fish such as carp, catfish or pike, reflecting the dish's river-community origins.
Q: Can sea fish be used instead?
A: Yes, though the flavour will differ from the traditional freshwater version associated with Serbia's rivers.
- Freshwater fish (such as carp or catfish), cleaned and cut into pieces — 800 g (1.75 lb)
- Onion, chopped — 1
- Vegetable oil — 2 tbsp
- Sweet paprika — 1 tbsp
- Hot paprika (optional) — 1/4 tsp
- Tomatoes, chopped — 2
- Water or fish stock — 1.5 L (6 cups)
- Bay Leaf — 1
- Salt and black pepper, — to taste
- Fresh parsley, chopped, to garnish
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