Riblja Čorba

Ingredients

• 2 lb mixed freshwater fish (carp, catfish, or pike), cleaned and cut into steaks, heads reserved
• 2 onions, chopped
• 2 red bell peppers, chopped
• 2 tbsp sweet paprika
• 1 tsp hot paprika
• 2 tbsp tomato paste
• 6 cups water
• 3 tbsp vegetable oil
• 1 tbsp all-purpose flour
• salt and black pepper
• crusty bread, to serve

Before you cook

• Have the fishmonger clean and steak the fish, keeping the heads and bones for the stock.
• Chop the onions and peppers.

Steps

1. Heat the oil in a large pot over medium heat.
2. Add the onions and peppers and cook for 8 minutes until softened.
3. Stir in the sweet and hot paprika and cook for 1 minute.
4. Stir in the tomato paste.
5. Add the fish heads and bones and pour in the water.
6. Bring to a boil, then reduce to a simmer and cook for 20 minutes.
7. Strain the stock through a sieve, discarding the bones, and return the liquid to the pot.
8. Bring the strained stock back to a gentle simmer.
9. Whisk the flour with a little cold water until smooth, then stir it into the soup to thicken it slightly.
10. Add the fish steaks to the pot.
11. Simmer gently for 15 minutes until the fish is just cooked through and holds its shape.
12. Season with salt and black pepper.
13. Ladle into bowls and serve with crusty bread.