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Thursday, October 9, 2014

Riblja corba (Fish stew)

Sastojci: 800g ribe (som, keciga, saran, mrena), 200g crnog luka, 1 suva crvena paprika, 1 list lovora, 10g aleve paprike, 150ml paradajz pirea, 5g soli, sirce, ulje.

Priprema:
1) Crni luk ocistiti i sitno iseckati.
2) U lonac, staviti ulje, dodati crni luk i proprziti. Zatim naliti vodom, dodati suvu papriku, lovorov list, pa kuvati na laganoj vatri.
3) Kada luk omeksa, dodati alevu papriku, paradajz pire, so i nastavit sa kuvanjem.
4) Posle 15 minuta u lonac dodati ribu, isecenu na komade i kuvati dok riba ne omeksa. Pred kraj kuvanja corbu zacinite sircetom.

Napomena: Za vreme kuvanja corbu ne mesajte.

Ingredients: 800g fish (catfish, sturgeon, carp, barbel), 200g onion, 1 dried red pepper, 1 bay leaf, 10g cayenne pepper, 150ml tomato puree, 5g salt, vinegar, oil.

Preparation: 
1) Clean onion, finely chopp.
2) In a pot, put oil, add onions and fry. Then pour water, add dry red pepper, bay leaf and cook on low heat.
3) When the onions soften, add cayenne pepper, tomato puree, salt and continue cooking.
4) After 15 minutes, in a pot add the fish, cut into pieces and cook until the fish is tender. Toward the end of cooking add vinegar.

Note: During cooking do not stir stew.

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