Saturday, October 30, 2010

Serbian Fisherman's Soup

  • 500g. small greshwater fish
  • 1/2l. water
  • 2 onions
  • 1 paprika
  • 1 clove of garlic
  • 1 bunch of parsley
  • 200-300g. sterlet or catfish
  • 1tbsp. tomato puree's
  • 1dl. white wine
  • salt and pepper
Fisherman's soup in Serbia is known as riblja čorba and this recipe originates from the Hungarian cuisine. Here are the directions for preparing:

Clean small fish, wash, cut into halves, add chopped onion and garlic, paprika's cut into bigger strips, sprigs of parsley. Pour in cold water and simmer until all is tender. Pass through a sieve, add tomato, salt, pepper, bring to the boil again and then add pieces of sterlet or catfish. Pour in white wine and simmer for another 20 minutes.



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