Riblja čorba (Montenegrin Fish Soup with Tomato and Garlic)
In short: Chunks of white fish simmered in a light broth of onion, garlic, tomato, olive oil and white wine, finished with parsley and lemon. It takes about 1 h 20 min in total and makes 4 servings.
- Prep
- 20 min
- Cook
- 1 h
- Total
- 1 h 20 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 295 kcal
Riblja čorba is a coastal soup of the Bay of Kotor, said to have begun as a way for fishermen to use fish that had not sold. Onion, garlic and tomato build a light, savory base, olive oil gives it body, and the white fish simmers briefly so it stays tender. Parsley and a squeeze of lemon finish the bowl. Serve it as a starter or a light supper with crusty bread.
Instructions
- Put the fish heads and bones, water, halved onion, bay leaf, parsley stalks, peppercorns and 1/2 tsp salt in a pot. Bring slowly to a simmer, skim off the foam and cook gently for 25 minutes. Do not boil hard, or the broth turns cloudy.
- Strain the broth through a fine sieve into a bowl, pressing lightly. You should have about 1.3 litres (5 1/2 cups). Discard the solids.
- Heat the olive oil in a clean pot over medium heat. Cook the chopped onion for 6 minutes until soft, then add the garlic and cook for 1 minute.
- Stir in the tomato paste for 1 minute, then add the tomatoes and wine. Simmer for 8 minutes, until the tomatoes break down and the wine has reduced by half.
- Pour in the strained broth, add the salt and pepper and simmer gently for 10 minutes.
- Add the fish chunks and simmer very gently for 6 to 8 minutes, until the fish is opaque, flakes easily and reaches 63°C (145°F).
- Stir in the parsley, taste and adjust the salt. Ladle into warm bowls and serve with lemon wedges and crusty bread.
Tips
- Ask your fishmonger for heads and frames from white fish with the gills removed. Avoid oily fish such as mackerel, which makes the broth too strong. In a hurry, use 1.3 litres (5 1/2 cups) of good store-bought fish stock.
- Add the fish only at the end and keep the simmer gentle, because boiling breaks the chunks apart and toughens the flesh. A mix of two or three firm fish holds its shape best.
Questions and answers
What fish is best for riblja čorba?
Use firm white fish such as cod, hake, grouper, sea bream or monkfish. A mix of two or three kinds gives better flavor and texture than a single fish.
Can I make the broth ahead?
Yes. The strained broth keeps for 2 days in the fridge or 3 months in the freezer. Reheat it, then add the fish just before serving so it stays tender.
Is riblja čorba the same as a fish stew?
No. Čorba is a brothy soup with chunks of fish, while fish stews such as brodet are thicker and served as a main course.
How long does it take to make Riblja čorba (Montenegrin Fish Soup with Tomato and Garlic)?
About 1 h 20 min in total: 20 min of preparation and 1 h of cooking.
How many calories are in Riblja čorba (Montenegrin Fish Soup with Tomato and Garlic)?
About 295 kcal per serving, with 34 g of protein, 10 g of carbohydrates and 12 g of fat. These values are estimates.
Nutrition per serving
| Calories | 295 kcal |
|---|---|
| Protein | 34 g |
| Carbohydrates | 10 g |
| Fat | 12 g |
| Fiber | 2 g |
| Sugar | 6 g |
| Sodium | 800 mg |
Estimated values, calculated from the ingredients.
