Lake Prespa Fish Stew (Преспанска рибна чорба)

Преспанска рибна чорба, or Lake Prespa Fish Stew, is a traditional Macedonian dish that showcases the delicious freshwater fish found in Lake Prespa. This hearty stew is packed with flavor and is perfect for warming up on a chilly day.

Lake Prespa Fish Stew (Преспанска рибна чорба)

Ingredients

  • 1 kg freshwater fish (carp, trout, or perch), cleaned and cut into pieces
  • 2 onions, finely chopped
  • 3 tomatoes, diced
  • 2 red bell peppers, sliced
  • 3 potatoes, peeled and diced
  • 2 carrots, sliced
  • 3 garlic cloves, minced
  • 1/4 cup vegetable oil
  • 1/4 cup flour
  • 1/4 cup chopped parsley
  • 1 bay leaf
  • Salt and pepper to taste
  • 6 cups water or fish stock

Instructions

  1. In a large pot, heat the vegetable oil over medium heat. Add the onions and garlic, and sauté until they are soft and translucent.
  2. Sprinkle the flour over the onions and garlic, and stir to combine. Cook for a few minutes to remove the raw flour taste.
  3. Add the tomatoes, bell peppers, carrots, and potatoes to the pot. Stir well to combine all the ingredients.
  4. Pour in the water or fish stock, and add the bay leaf. Bring the mixture to a boil, then reduce the heat and let it simmer for 30 minutes.
  5. Gently add the fish pieces to the pot, and season with salt and pepper. Continue to simmer for another 20-30 minutes, or until the fish is cooked through.
  6. Stir in the chopped parsley, and adjust the seasoning if needed. Remove the bay leaf before serving.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
1 hour
Total time:
1 hour
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
300 per serving
Protein
25g
Carbohydrates
15g
Fat
12g

Supplies

Large pot Stirring spoon Knife Cutting board

Tools

Stovetop

Serving suggestions

Serve the Преспанска рибна чорба hot, garnished with additional chopped parsley and accompanied by crusty bread.

Tips & tricks

For a richer flavor, you can use fish stock instead of water in this recipe.

Cost

$15