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Montenegrin cuisine

Riblja čorba (fish soup)

A thick soup of Adriatic or Lake Skadar fish with tomato and rice.

Well-cooked hot dish

Riblja čorba (fish soup)MONTENEGRIN CUISINE
Riblja čorba (fish soup) — Montenegrin cuisine. Photograph of the dish.

Ingredients

  • mixed fish
  • onion
  • carrot
  • tomato
  • rice
  • olive oil
  • vinegar
  • parsley
  • bay leaf
  • salt

How it is prepared

The fish stock is strained, cooked with vegetables and rice, and fish pieces are simmered in until done.

Food safety with low immunity

  • Fish should be fully cooked: opaque and flaking easily.
  • When there are lots of herbs, wash them well and cook them in the dish; during neutropenia it is wise to skip a raw herb garnish.

How to prepare it during treatment

The fish is done when white and flaking (63 °C); watch for bones. Cook the parsley in the soup.

Your diet during treatment is agreed with your doctor. Sample 7-day menu for the treatment period →

Storage

Cool quickly (within 2 hours), refrigerate in shallow containers and eat within 1–2 days; with low counts many teams advise 24 hours. You can freeze portions.

Reheating

Reheat only once — bring to the boil, stirring. It should be steaming hot, not just warm.

Symptoms it may suit

  • Nausea. Mild and not too greasy; can be eaten in small portions, warm or at room temperature.
  • Low appetite. Gives a lot of energy and protein in a small portion — can help when appetite is low.
  • Taste changes. Aromatic spices, herbs or a little sourness can help when food tastes bland or metallic (if there are no mouth sores).

These are general observations: what suits you can change from day to day.

Treatment phases

  • Before treatmentmay suit
  • During a coursemay suit
  • Low counts (neutropenia)Freshly cooked and hotmay suit
  • Between coursesmay suit
  • After treatmentmay suit

Phase notes are general. During low counts, follow only your care team’s food rules.

If you have other conditions

  • High blood pressure, Heart disease, Kidney disease. Often salty (stock, salty cheese, sausage, pickles). With high blood pressure, heart or kidney disease, discuss salt limits with your team.
  • Kidney disease, Liver disease. Rich in protein. With kidney or liver disease, protein amounts are set individually — discuss with your team.

Nutrition (per 100 g)

Nutrition figures from a reliable source have not been added for this dish yet.

More from this cuisine

Montenegro: food database →

Related topics

Food safetyNeutropenic diet (low-microbial diet)PasteurisedCore cooking temperatureLeftoversCross-contamination

Sources

  1. Centers for Disease Control and Prevention (CDC). Safer Food Choices for People With Weakened Immune Systems
  2. FoodSafety.gov (U.S. HHS). Cook to a Safe Minimum Internal Temperature
  3. USDA Food Safety and Inspection Service. Leftovers and Food Safety
  4. U.S. Food and Drug Administration (FDA). Food Safety for Older Adults and People with Cancer, Diabetes, HIV/AIDS, Organ Transplants, and Autoimmune Diseases
  5. Food Standards Agency (UK). Chilling
  6. World Health Organization (WHO). Five keys to safer food manual
  7. Memorial Sloan Kettering Cancer Center. Food Safety During Cancer Treatment
  8. National Cancer Institute (NCI). Eating Hints: Before, during, and after Cancer Treatment
  9. BMJ Supportive & Palliative Care, 2019. Neutropenic diets to prevent cancer infections: updated systematic review and meta-analysis
  10. U.S. Department of Agriculture (USDA). FoodData Central — Food and Nutrient Database for Dietary Studies (FNDDS)
Medical disclaimerThis information is for educational purposes only and does not replace medical advice.

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