Balkan Fisherman's Stew (Riblja Čorba) with Cheese Crisps

Name: Balkan Fisherman's Stew (Riblja Čorba) with Cheese Crisps
Prep time: 50 min
Cook time: 1 h 15 min
Total time: 2 h 5 min
Yield: 8 servings
Cuisine: Croatian
Ingredients: 2 pound firm white fish fillets (assorted, cut into 2-inch chunks); 1 pound large shrimp (peeled and deveined); 2 tablespoon olive oil; 2 yellow onions (large, finely chopped); 6 clove garlic (minced); 1 red bell pepper (large, finely diced); 1 green bell pepper (large, finely diced); 1 can crushed tomatoes; 2 tablespoon sweet paprika; 1 teaspoon hot paprika; 0.5 teaspoon black pepper; 1 teaspoon salt; 6 cup fish stock; 0.5 cup fresh parsley (chopped, for garnish); 0.5 cup Parmesan cheese (grated)

A robust and spicy Balkan fish stew, featuring a variety of white fish and shrimp, slowly simmered in a rich, paprika-infused broth, served with crunchy Parmesan cheese crisps.

Prep: 50 min
Cook: 1 hr 15 min
Total: 2 hr 5 min
Servings: 8
Cuisine: Croatian
Difficulty: Hard

Dietary

Low-Carb
Gluten-Free
Nut-Free
Egg-Free
Pescatarian
Soy-Free
High-Protein

Ingredients

2 pound firm white fish fillets (assorted, cut into 2-inch chunks)
1 pound large shrimp (peeled and deveined)
2 tablespoon olive oil
2 yellow onions (large, finely chopped)
6 clove garlic (minced)
1 red bell pepper (large, finely diced)
1 green bell pepper (large, finely diced)
1 can crushed tomatoes
2 tablespoon sweet paprika
1 teaspoon hot paprika
0.5 teaspoon black pepper
1 teaspoon salt
6 cup fish stock
0.5 cup fresh parsley (chopped, for garnish)
0.5 cup Parmesan cheese (grated)

Instructions

Heat 2 tablespoons of olive oil in a large heavy-bottomed pot or Dutch oven over medium heat. Add 2 finely chopped large yellow onions and sauté until softened and translucent, about 8-10 minutes.
Add 6 minced cloves of garlic, 1 finely diced large red bell pepper, and 1 finely diced large green bell pepper. Cook for another 5-7 minutes until the peppers begin to soften.
Stir in 1 can of crushed tomatoes, 2 tablespoons of sweet paprika, 1 teaspoon of hot paprika (if using), 1/2 teaspoon of black pepper, and 1 teaspoon of salt. Cook for 5 minutes, stirring occasionally, allowing the flavors to meld.
Pour in 6 cups of fish stock or clam juice. Bring the mixture to a gentle boil, then reduce the heat to low, cover, and simmer for at least 30 minutes to allow the flavors to deepen.
While the stew simmers, prepare the cheese crisps. Preheat oven to 375 degrees Fahrenheit. Line a baking sheet with parchment paper. Arrange small mounds (about 1 tablespoon each) of 1/2 cup of grated Parmesan cheese on the parchment paper, leaving space between them. Bake for 5-8 minutes, or until golden brown and crispy. Let cool on the baking sheet for a few minutes before carefully removing.
After the stew has simmered, add the 2 pounds of assorted firm white fish chunks. Gently stir and continue to simmer for 8-10 minutes, or until the fish is opaque and flaky. Add 1 pound of large shrimp and cook for an additional 2-3 minutes, until the shrimp turn pink and are cooked through.
Taste the stew and adjust seasoning as needed. Ladle the hot fisherman's stew into bowls and garnish generously with 1/2 cup of chopped fresh parsley. Serve immediately with the crisp Parmesan cheese crisps.

Notes

Avoid overcooking the fish and shrimp to keep them tender. The quality of the fish stock will significantly impact the flavor of the stew. If fresh fish stock isn't available, a good quality clam juice is an excellent substitute.

Nutrition (per serving)

Calories: 350
Protein: 45 g
Carbohydrates: 14 g
Fat: 12 g
Fiber: 4 g
Sodium: 700 mg
Saturated Fat: 3 g
Sugar: 6 g
Cholesterol: 180 mg