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Pavle's Riblja Corba Recipe

4.9 stars - based on 5 votes
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This recipe for Pavle's Riblja Corba is from Circle of Serbian Sisters Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 1/2 -3 pounds mixture of fillets of carp, perch and catfish - skinned, deboned and cut into bite-size pieces
2 medium sized white onions, finely chopped
1-2 Bay leaves
half bottle of white wine
salt, pepper, Aleva (sweet) paprika
Olive oil
A liitle white vinegar or juice of one lemon
1 32 ounce bottle Italian plum tomato puree
Directions:
Directions:
Make the riblja corba the day of your Slava. In a deep soup pot saute the finely chopped white onion until golden over low heat (about 8-10 minutes). Add the wine, tomato puree, seasonings to taste and a little cold water (1 cup) to the onions. Bring liquids to simmer for about 15 minutes. Slowly add in the fish and simmer until fish is cooked. Remove soup pot from heat. Stir in the vinegar/lemon juice at end. taste, adjust seasonings.Ladle into soup bowls.Garnish with minced fresh Italian parsley and serve.
Number Of Servings:
Number Of Servings:
10-12
Preparation Time:
Preparation Time:
1 hour 15-20 minutes
Personal Notes:
Personal Notes:
The secret for the best "Riblja Corba" is to always have three different kinds of river fish, with catfish always being one of them.

 

 

 

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