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Bulgarian Spicy Fish Stew
Ribena Chorba
A robust and flavorful fish stew, often prepared with a variety of fish, vegetables, and a hint of spice. This dish is popular in coastal regions and showcases the Bulgarian love for hearty, well-seasoned soups and stews.
đ§ Ingredienser
- 500 g White fish fillets(such as cod, haddock, or carp, cut into chunks)
- 1 large Onion(finely chopped)
- 2 medium Carrots(diced)
- 1 Red bell pepper(diced)
- 2 medium Tomatoes(chopped (or 1 cup canned))
- 3 cloves Garlic(minced)
- 2 tbsp Olive oil
- 1 tsp Paprika
- 0.5 tsp Dried thyme
- 0.5 tsp Dried oregano
- 1 Bay leaf
- 1.5 liters Fish or vegetable broth
- 1 tbsp Lemon juice
- 2 tbsp Fresh parsley(chopped, for garnish)
- to taste Salt and black pepper
- 0.25 tsp Chili flakes (optional)(for extra spice)
đšâđł Instruktioner
- 1
Prepare the fish: Wash and pat dry the fish fillets. Cut them into medium-sized chunks and set aside.
- 2
Sauté the aromatics: Heat olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and sauté until softened and translucent, about 3-4 minutes.
- 3
Add vegetables and spices: Add the diced carrots and bell pepper to the pot and cook for another 5 minutes, stirring occasionally. Stir in the minced garlic, paprika, thyme, oregano, bay leaf, and chili flakes (if using). Cook for 1 minute until fragrant.
- 4
Add tomatoes and broth: Add the chopped tomatoes and cook for 5 minutes. Pour in the fish or vegetable broth and bring the mixture to a gentle boil.
- 5
Simmer the stew: Reduce the heat to low, cover the pot, and let the stew simmer for about 15 minutes, allowing the vegetables to become tender and flavors to meld.
- 6
Cook the fish: Gently add the fish chunks to the simmering stew. Ensure they are mostly submerged. Cover and cook for another 8-10 minutes, or until the fish is cooked through and flakes easily.
đĄ Proffstips: Be careful not to overcook the fish, as it can become dry. - 7
Finish and serve: Stir in the lemon juice. Remove the bay leaf. Taste and season with salt and pepper as needed. Ladle the hot stew into bowls and garnish with fresh chopped parsley.
đĄ Proffstips: Serve with crusty bread for dipping.
đĄ Proffstips
- âUse a firm white fish that holds its shape well during cooking.
- âAdjust the amount of chili flakes to control the level of spiciness.
- âA splash of white wine can be added with the broth for extra depth of flavor.
⚠Idéer för variationer
Inspiration till din egen version av detta recept
- Add other vegetables like celery, leeks, or peas.
- A roux made with butter and flour can be added at the end for a thicker consistency.
- Some recipes suggest finishing the stew in the oven for a more traditional approach.