Riblja čorbaSerbian fish soup

• 2 carp heads (šaranske glave), gills removed, plus tails and fins if you have them, rinsed well
• 1 kg2.2 lb river fish: carp (šaran) with some catfish (som), pike-perch (smuđ) or silver carp, cleaned and cut in 4–5 cm (2 in) pieces, skin on
• 1 (optional) carp roe or milt (ikra, mleč)
• 2.5 L2.5 qt (10 1/2 cups) cold water
• 2 bay leaves
• 10 black peppercorns
• 4 tbsp sunflower oil
• 3 onions, finely chopped
• 2 carrots, grated or finely diced
• 1 parsnip or parsley root (paškanat, peršunov koren), finely diced
• 1 small piece (80 g)1 small piece (3 oz) celery root (celer), finely diced
• 2 green peppers (babura), diced
• 2 + 1 tsp tablespoons sweet ground paprika plus hot ground paprika (slatka i ljuta mlevena paprika), the best you can find
• 2 or 200 ml2 or 3/4 cup ripe tomatoes, peeled and chopped, or tomato passata (kuvani paradajz)
• 150 ml (optional)2/3 cup (optional) dry white wine
• 1 tbsp (optional) flour or cornstarch, mixed smooth with 4 tbsp cold water
• salt, to taste
• 1 small bunch flat-leaf parsley, chopped
• To serve: lemon wedges or wine vinegar, dried hot peppers, bread

Method

1. 1

   1. Put the carp heads (and tails or fins) in a pot with the cold water, the bay leaves and the peppercorns, bring slowly to the boil, skim, and simmer gently for 30–40 minutes.

2. 2

   2. Strain the stock; pick any meat off the heads and keep it, and throw away the bones.

3. 3

   3. In a wide heavy pot or kotlić, warm the oil over low heat and cook the onions for about 10 minutes, until soft and glassy but not brown.

4. 4

   4. Add the carrot, parsnip, celery root and green peppers and let them sweat for 10 minutes, stirring now and then.

5. 5

   5. Take the pot off the heat and stir in the sweet and hot paprika, so it colours the oil without scorching.

6. 6

   6. Add the tomato straight away, then pour in the strained stock and the wine (if using), and bring back to the boil.

7. 7

   7. Slide in the fish pieces, the roe and the reserved head meat, lower the heat and simmer for 20–25 minutes, shaking the pot instead of stirring so the fish keeps its shape, until the flesh flakes from the bone.

8. 8

   8. If you like a little more body, stir in the flour slurry and simmer 5 minutes longer, until the broth turns slightly silky.

9. 9

   9. Season with salt, scatter over the parsley and turn off the heat.

10. 10

    10. Serve hot in deep bowls with bread, and with lemon or vinegar and hot peppers on the table for each person to add.