A robust, paprika-tinged freshwater fish soup from Lake Skadar, brimming with carp and vegetables, finished with a squeeze of lemon.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: deep ceramic bowl
Garnishes: parsley, lemon wedge
Accompaniments: crusty bread
Instructions
-
1
Sauté onions in olive oil until golden, about 5 min.
-
2
Add paprika, stir 30 seconds, then add tomatoes, carrots, and potatoes.
-
3
Pour in 2L water, add bay leaf, bring to a boil.
-
4
Add fish pieces, reduce heat and simmer 25 min until fish is tender.
-
5
Remove fish, flake meat off bones, return flesh to soup.
-
6
Season with salt, pepper, and lemon juice. Garnish with fresh parsley.
Did You Know?
Lake Skadar fishermen traditionally made this soup on the boat using the morning catch, cooking it over a small fire on a metal plate.
Chef's Notes
Equipment Tips
- large pot
- ladle
- fine strainer
Garnishing
parsley, lemon wedge
Accompaniments
crusty bread
The Story Behind Riblja Corba
Riblja corba is the signature dish of Montenegro's Lake Skadar region, the largest lake in the Balkans. Ottoman culinary influences brought paprika and the corba style, while the lake's abundant carp and bleak provided the protein that sustained fishing communities for centuries.
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