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Serbian Fish Stew
Riblja Äorba Variation
A robust and flavorful fish stew, featuring a rich broth infused with paprika and fresh river fish, offering a taste of traditional Serbian culinary heritage.
ð§ ææ
- 1.5 kg Mixed river fish(e.g., carp, catfish, pike, cleaned and cut into large pieces)
- 3 tbsp Vegetable oil
- 2 large Onions(finely chopped)
- 4 cloves Garlic(minced)
- 2 medium Carrots(diced)
- 2 Celery stalks(diced)
- 400 g Tomatoes(canned diced, undrained)
- 1.5 liter Water
- 3 tbsp Sweet paprika
- 1 tsp Hot paprika (optional)
- 2 tsp Salt(or to taste)
- 1 tsp Black pepper(or to taste)
- 1/4 cup Fresh parsley(chopped, for garnish)
ðšâð³ äœãæ¹
- 1
Heat vegetable oil in a large pot or Dutch oven over medium heat. Add chopped onions and cook until softened, about 8-10 minutes.
- 2
Add minced garlic, diced carrots, and diced celery. Cook for another 5 minutes until vegetables begin to soften.
- 3
Stir in the sweet paprika and hot paprika (if using). Cook for 1 minute, stirring constantly, until fragrant.
- 4
Add the diced tomatoes, water, salt, and black pepper. Bring the mixture to a boil, then reduce heat and simmer for 20 minutes to allow flavors to meld.
- 5
Gently add the fish pieces to the simmering broth. Ensure the fish is mostly submerged.
- 6
Cover the pot and simmer for 20-25 minutes, or until the fish is cooked through and flakes easily. Avoid stirring too vigorously to prevent the fish from breaking apart.
- 7
Taste and adjust seasoning if necessary. Stir in fresh parsley just before serving.
ð¡ ããã®ã³ã
- âUse a variety of fish for a more complex flavor.
- âIf you prefer a thicker stew, you can mash some of the cooked vegetables against the side of the pot.
- âServe hot with crusty bread for dipping.
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- Add a splash of white wine to the broth for added depth.
- Include a bay leaf during simmering for extra aroma.