Riblja Čorba

About This Recipe

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.

Ingredients

Serves 4

• 1 kgmixed fresh fish (carp, trout, or white sea fish), cleaned and cut into chunks
• 2 mediumonions, finely chopped
• 2 mediumcarrots, sliced
• 1 mediumparsley root, sliced
• 2 mediumtomatoes, roughly chopped
• 1 mediumred bell pepper, diced
• 3 clovesgarlic, minced
• 150 mldry white wine
• 1.5 literswater
• 3 tbspolive oil
• 1 tspsweet paprika
• 0.5 tsphot paprika or chili flakes
• 1 tspsalt, or to taste
• 1 handfulfresh parsley, chopped
• 2 tbsptomato paste

Instructions

1. 1

   Sauté the vegetables

   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.

2. 2

   Add tomatoes and paste

   Stir in chopped tomatoes and tomato paste. Cook for 3 minutes until the tomatoes begin to break down.

3. 3

   Deglaze and simmer

   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.

4. 4

   Cook the fish

   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.

5. 5

   Finish and serve

   Taste and adjust seasoning. Ladle into deep bowls and garnish with fresh parsley. Serve with crusty bread.

Variations

• •

  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.

Storage

Refrigerate for up to 2 days. The fish will continue to absorb liquid; add a splash of water when reheating.

Frequently Asked Questions