Riblja Čorba (Spicy River Fish Soup)

Method

1. 1

   Chop the onion, tomato and bell pepper. Cut the catfish into chunks, keeping any heads or bones aside for the base.

2. 2

   Bring 1.5l water to a simmer with the onion, tomato, bell pepper, bay leaf and any fish bones; simmer 20 minutes to build the base.

3. 3

   Remove from the boil and stir in the paprika and cayenne.

   💡 Paprika goes in off the heat — dropped straight into a rolling boil it turns bitter fast.

4. 4

   Fish out the bones if used, return the pot to low heat, and add the fish chunks.

5. 5

   Simmer gently 15 minutes without stirring — swirl the pot to keep the fish whole.

   💡 Like sarma: swirl, never stir. River cooks are strict about this.

6. 6

   Taste and adjust the salt.

7. 7

   Ladle into bowls with lemon at the table for squeezing; bread is mandatory.