Serbian · Lunch · Easy
Riblja Corba (Serbian Fish Soup)
0.0 (0 ratings)- Total
- 1 hr
- Prep
- 20 min
- Serves
- 4
- Calories
- 285
Freshwater fish simmers in a paprika-red broth with onion, carrot and tomato, a Serbian river-style soup with a little heat and a clean finish.
The broth gets a head start in Riblja Corba (Serbian Fish Soup), allowing the vegetables and paprika to settle before the fish goes in. That keeps the fillets in generous pieces instead of cooking them to shreds.
Mixed freshwater fish are common in Serbian versions; boneless catfish makes an accessible home pot. Stir by gently rocking the pan after adding the fish, and finish with parsley while the broth is still fragrant.
Method
Heat vegetable oil in a soup pot over medium heat. Cook onion, carrot and red bell pepper for until soft.
Stir in paprika and cayenne pepper, then immediately add tomato puree and water. Add bay leaf, salt and black pepper and simmer over medium-low heat for .
Lower the catfish into the broth and simmer gently for until the fish flakes easily and reaches 145°F. Rock the pot rather than stirring vigorously.
Remove the bay leaf, fold in parsley and ladle into bowls, lifting the fish with a broad spoon so the pieces stay whole.
Forkue tips
- Use trout or carp fillets if available, removing every pin bone before cooking. Firm white fish works when freshwater fish is hard to find.
Storing and reheating
Refrigerate for up to 2 days. Reheat slowly just until steaming, keeping the fish below a vigorous boil so it does not become tough.
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Kitchen gear
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Riblja Corba (Serbian Fish Soup): FAQ
Can I use fish stock instead of water?
Yes. Choose a mild stock and reduce the added salt until you taste the finished soup. A very strong stock can hide the sweet onion and paprika.
How is fish soup different from fish paprikash?
The soup has more broth and is served by the bowl. Fish paprikash is generally thicker and often served with noodles, though household versions overlap.
How do I store and reheat Riblja Corba (Serbian Fish Soup)?
Refrigerate for up to 2 days. Reheat slowly just until steaming, keeping the fish below a vigorous boil so it does not become tough.
How long does Riblja Corba (Serbian Fish Soup) take?
About 1 hr in total: 20 min prep and 40 min cooking.
What do I need to make Riblja Corba (Serbian Fish Soup)?
The key ingredients are catfish, onion, carrot, red bell pepper, paprika and cayenne pepper, plus pantry basics.
Any tips for Riblja Corba (Serbian Fish Soup)?
Use trout or carp fillets if available, removing every pin bone before cooking. Firm white fish works when freshwater fish is hard to find.
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