Serbian fish soup: ribja chorba

fresh fish

🥗Healthier: firm tofu

💰Cheaper: canned fish

Tofu provides a plant-based option, while canned fish is budget-friendly.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is healthier, while vegetable oil is often less expensive.

bay leaves

💰Cheaper: dried herbs

Dried herbs can mimic the flavor profile at a lower cost.

fresh parsley

💰Cheaper: dried parsley

Dried parsley is more accessible and can be used as a substitute.

Dispatch and gut the catfish, removing the innards.

Quarter the fish to yield about 3 to 4 kilograms of meat.

Peel the skin off the fish and keep the fillets.

Use the head and tail of the catfish to make the stock.

Prepare a vegetable stock with a lot of onions, paprika, and different kinds of peppers, simmering it down.

Add the fish meat to the vegetable stock and let it simmer to combine flavors.

Fry the fish fillets and larger chunks in hot oil, ensuring the oil is almost smoking for best results.

Taste the broth to ensure it has a balance of fishiness and flavor, adjusting with salt if needed.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens