Entree: Montenegro – Southern Culinary Region – Riblji Paprikas (Hearty paprika-scented fish stew with potatoes and peppers)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 30 min

Total 45 min

Ingredients

- 3 tbsp (45 ml) olive oil
- 1 large onion, thinly sliced
- 3 cloves garlic, minced
- 2 tbsp (30 ml) sweet paprika
- 1 tsp (5 ml) smoked paprika
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 2 large tomatoes, peeled and chopped (about 1 1/2 cups / 375 g)
- 1/2 cup (120 ml) dry white wine (optional)
- 2 cups (480 ml) fish stock or water
- 1 lb (454 g) waxy potatoes, peeled and cut into 1-inch (2.5 cm) cubes
- 1.5 lb (680 g) firm white fish fillets, such as sea bass or cod, cut into large chunks
- 1 bay leaf
- 2 tbsp (30 ml) lemon juice
- 2 tbsp (8 g) fresh parsley, chopped
- 1 tbsp (15 ml) butter (optional, for finishing)
- Salt to taste
- Freshly ground black pepper to taste

Instructions

1. Heat the olive oil in a heavy pot over medium heat. Add the sliced onion and cook until translucent, about 6–8 minutes. Add the minced garlic and cook 1 minute more.
2. Stir in the sweet and smoked paprika, then add the sliced peppers and chopped tomatoes. Cook 5 minutes until the peppers soften.
3. Pour in the white wine (if using) and simmer until reduced by half, about 2–3 minutes. Add the fish stock and bay leaf, bring to a gentle simmer.
4. Add the cubed potatoes, cover, and simmer 12–15 minutes until potatoes are nearly tender.
5. Gently nestle the fish chunks into the simmering broth, spooning liquid over the fish. Simmer gently 6–8 minutes until the fish is opaque and cooked through.
6. Stir in the lemon juice and butter (if using). Taste and adjust salt and pepper. Remove the bay leaf.
7. Sprinkle with chopped parsley and serve hot with crusty bread or polenta to soak up the broth.