Serbian Fish soup
- Feb 5, 2025
- 2 min read
Updated: May 10
Serbian-style fish stew is straightforward to prepare and can be made relatively quickly. This soup accommodates any river or sea fish of your preference.
Enhanced with vegetables and tomato juice, it offers a distinctive flavor. Please follow the recipe for best results.
Ingredients: simple, total time: 1 h 30 min. 4 -6 serving
1.5 kg of fish/ preferably a combination of carp, catfish, and perch
1 cube vegetable soup
2 heads of onion/ finely chopped
2 carrots/ diced
1 parsley root/ diced
1 bunch of parsley leaves/ finely chopped
2 red peppers/ hot or bell peppers as desired
2 tomatoes/ chopped
300-400 ml of cooked tomatoes juice
1 Tbsp of allspice/ red ground paprika
2 bay leaves
salt and pepper to taste
1 tsp of crushed hot pepper/ for those who like spicy
100 ml of white wine
1 glass of water mixed with a spoonful of flour/ optional, for a thicker broth
Blender
Big deep pot
water as needed
Preparation:
Prepare the fish by cleaning, washing, and cutting it into larger pieces. The head and tail may also be used to enhance the broth's flavor.
Add approximately 2.5 liters of water to a large pot, then incorporate finely chopped onion, carrot, parsley root, a bouillon cube, and a bay leaf.
Simmer over low heat until the vegetables are tender, approximately 30 minutes.
Once the vegetables are soft, introduce allspice, minced garlic, blended peppers, chopped tomatoes, and tomato juice. Add the fish pieces and pour in the white wine.
Continue cooking on low heat for about 30–45 minutes.
Near the end of the cooking process, add finely chopped parsley leaves, salt, pepper, and hot pepper for a spicier taste if desired. The broth is ready when it achieves a rich color and the vegetables are well-integrated with the liquid.
For a thicker consistency, mix flour with a little water and add it to the broth, cooking for an additional 5–10 minutes.
Serve the soup warm, accompanied by homemade bread or cornbread, and pair it with a glass of quality brandy or white wine, as traditionally enjoyed by fishermen.
Buon appetito!
NOTE:
This soup can be paired with pasta or boiled potatoes.
If desired, during the initial cooking stage, once the vegetables have softened, you may blend them with a small amount of liquid to thicken the broth. Ensure the bay leaf remains in the pot.
Store the broth covered in the refrigerator for up to 4 days.
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