A bold Montenegrin fish soup simmered with fresh Adriatic fish, vegetables, and white wine — warming, aromatic, and deeply satisfying.
Riblja Čorba (fish soup) is a cornerstone of coastal Montenegrin cooking, particularly along the Bay of Kotor and the shores of Lake Skadar. The soup is made by simmering a variety of fresh local fish — typically carp, trout, or Adriatic white fish — with onions, tomatoes, bell peppers, carrots, and parsley root, then adding white wine and a touch of hot pepper for warmth. It is thicker and more intensely flavored than a light broth, often described as a fisherman's stew in soup form. Served with crusty bread and a glass of chilled white wine, it is the definitive waterside lunch in Montenegro.
Serves 4
Heat olive oil in a large pot over medium heat. Add onions and cook for 5 minutes until soft. Add garlic, carrot, parsley root, and bell pepper and cook a further 5 minutes.
Stir in chopped tomatoes and tomato paste. Cook for 3 minutes until the tomatoes begin to break down.
Pour in the white wine and let it bubble for 2 minutes. Add water, paprika, hot paprika, and salt. Bring to a boil then reduce to a steady simmer for 15 minutes.
Add fish chunks to the pot. Simmer gently for 15–18 minutes until fish is cooked through and beginning to flake. Do not over-stir to keep the chunks intact.
Taste and adjust seasoning. Ladle into deep bowls and garnish with fresh parsley. Serve with crusty bread.
Use the freshest fish available — the quality of the fish is the heart of this soup.
For a richer broth, make a quick fish stock first from the fish heads and bones.
A squeeze of lemon juice at the end brightens all the flavors.
Taste and adjust salt at the very end — flavors concentrate as liquids reduce, and a final pinch of flaky salt sharpens the whole dish.
Lake Skadar version: use carp or eel for a more earthy, freshwater flavor.
Add a handful of small pasta or rice in the last 10 minutes for a more filling soup.
Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.
Spicier: add a finely chopped fresh chile or a teaspoon of crushed Aleppo/Urfa pepper to the aromatics for warm, layered heat instead of a single sharp hit.
Refrigerate for up to 2 days. The fish will continue to absorb liquid; add a splash of water when reheating.
Fishing has been central to Montenegrin life along the Adriatic and Lake Skadar for millennia. Riblja Čorba evolved from the fishermen's tradition of cooking their catch directly on the boat, seasoning it simply with whatever vegetables and wine they carried.
Fresh is strongly preferred, but thawed frozen fish works in a pinch — just pat it dry before adding to the pot.
Any dry Montenegrin white wine such as Krstač or Chardonnay is ideal. Avoid sweet or oaky wines.
Yes — most of the components can be prepared up to a day in advance and refrigerated separately. Reheat gently and assemble just before serving so textures stay distinct.
Stay close to the role each ingredient plays: swap aromatics for similar ones (shallot for onion, lime for lemon), and keep the fat-acid-salt balance intact. Spice blends can usually be approximated with what's in the cupboard.
Per serving (420g / 14.8 oz) · 4 servings total
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