Riblja Čorba

Adriatic fish soup with tomato and white wine.

Ingredients

• 1 kg Mixed fish
• 2 Onions
• 2 Carrots
• 3 Tomatoes
• 1 cup White wine
• 5 cloves Garlic
• 2 Bay leaves
• 1 tbsp Paprika
• 4 tbsp Olive oil
• ¼ cup Parsley
• 2 tsp Salt
• 8 cups Water

Method

1. Make the stock — Simmer the fish heads and bones with onion, carrot and bay for 40 minutes, then strain carefully.
2. Build the base — Cook the onion, garlic and tomato in olive oil, adding paprika off the heat.
3. Combine — Add the strained stock and wine and simmer 20 minutes.
4. Add the fish — Add the fish pieces and poach gently 10 minutes — no stirring, or the fish breaks up.
5. Riblja Čorba is ready — Season, add parsley, and serve with bread.

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