Name: Fish Soup (Ribena Chorba)
Yield: Serves 4 to 6
Cuisine: Macedonian
Ingredients: ½ teaspoon crushed red pepper flakes; 1 cup (250 g) stewed or diced tomatoes (from a jar or can); Freshly ground black pepper; 2 lb (900 g) boneless firm white fish fillets, such as halibut, bass, or snapper, sliced into 2-inch (5 cm) chunks; 1 garlic clove, minced; 2 carrots, peeled and diced; Juice of ½ lemon; 1 tablespoon extra-virgin olive oil, plus extra for drizzling; 1 tablespoon coarsely chopped fresh oregano; 1 tablespoon tomato paste; 1 medium yellow onion, thinly sliced; 4 medium Yukon gold potatoes, cut into ¼-inch (6 mm) semicircles; 1 tablespoon kosher salt

Preparation info

Serves
4 to 6

Difficulty
Easy

Appears in

Macedonia

By Katerina Nitsou

Published 2021

About

In Macedonia, especially in the city of Ohrid, fish soup is a celebrated dish, served for several religious holidays. It is also a common remedy for the aftereffects of a big night out. When my mother and aunts made this soup, they typically used snapper, but you can use any firm variety of fish you like.

Ingredients

1 tablespoon extra-virgin olive oil, plus extra for drizzling
1 medium yellow onion, thinly sliced
2

Method

In a large stockpot, heat the olive oil over medium heat. Add the onion and gently sauté for 3 to 4 minutes until translucent. Add the carrots and sauté until tender, 5 to 6 minutes. Stir in the garlic, red pepper flakes, and tomato paste and cook for an additional 2 minutes.

Pour in the stewed tomatoes and 7 cups (1.6 liters) of water. Add the potatoes and salt. Bring to a boil, then r

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