Riblja Čorba | FoodieAtlas

Ingredients

2 lbs (900 g) assorted fish (such as carp, catfish, or perch), cleaned and cut into chunks
2 large onions, finely chopped
3 cloves garlic, minced
2 large carrots, diced
2 celery stalks, diced
2 large tomatoes, chopped
2 red bell peppers, chopped
2 tablespoons vegetable oil
2 tablespoons sweet paprika
1 teaspoon hot paprika (optional, for heat)
2 bay leaves
1 teaspoon salt (or to taste)
1/2 teaspoon ground black pepper
6 cups fish stock or water
1/2 cup white wine (optional)
1 lemon, sliced (for serving)
Fresh parsley, chopped (for garnish)

Instructions

Sauté the Vegetables

In a large pot, heat the vegetable oil over medium heat.

Add the chopped onions and sauté until golden brown, about 5-7 minutes.

Add the minced garlic, diced carrots, and diced celery. Cook for another 5 minutes, stirring occasionally.

Add Peppers and Tomatoes

Stir in the chopped red bell peppers and tomatoes. Cook for another 5 minutes until the vegetables begin to soften.

Add Paprika and Spices

Stir in the sweet paprika and hot paprika (if using), making sure the vegetables are well-coated.

Add the bay leaves, salt, and ground black pepper.

Add Liquid

Pour in the fish stock or water and bring to a simmer.

If using, add the white wine.

Cook the Fish

Gently add the fish chunks to the pot. Ensure they are submerged in the liquid.

Reduce the heat to low and let the soup simmer for about 20-30 minutes, or until the fish is cooked through and the flavors are well combined. Avoid stirring too much to keep the fish chunks intact.

Adjust Seasoning

Taste the soup and adjust the seasoning with more salt or pepper if needed.

Serve

Ladle the fish soup into bowls.

Garnish with fresh chopped parsley and serve with lemon slices on the side.