Riblja Čorba (Balkan Fish Soup)

Spicy fish soup popular along rivers and coastal areas, especially in Serbia and Croatia.

Ingredients (Serves 4–6)

• 600 g mixed fish (carp, catfish, perch, or other firm fish), cut into pieces

• 1 onion, finely chopped

• 1 carrot, diced

• 1 red pepper, chopped

• 2 cloves garlic, minced

• 2 tbsp vegetable oil

• 1 tbsp sweet paprika

• ½ tsp hot paprika or chili (optional)

• 2 tbsp tomato paste or 1 fresh tomato, chopped

• 1.2 L fish or vegetable broth

• 1 bay leaf

• Salt and black pepper, to taste

Optional:

• Splash of white wine

• Fresh parsley

Preparation

1. Sauté the vegetables:

   • Heat oil in a large pot.

   • Add onion, carrot, and pepper; cook until softened.

   • Stir in garlic and paprika briefly.

2. Build the soup:

   • Add tomato paste, broth, and bay leaf.

   • Bring to a boil, then reduce heat and simmer for 10–15 minutes.

3. Add the fish:

   • Gently place fish pieces into the soup.

   • Simmer 10–12 minutes until fish is cooked through and tender.

4. Season:

   • Add salt, pepper, and optional chili or white wine.

5. Serve:

   • Remove bay leaf and sprinkle with fresh parsley.

   • Serve hot.

Cooking Tips

• Use a mix of fish for deeper flavor and a more traditional result.

• Add fish near the end to keep it tender and prevent it from breaking apart.

Serving Suggestions

• Serve with crusty bread or flatbread to soak up the broth.

• Pair with a squeeze of lemon or pickled vegetables for brightness and balance..