On the territory of Montenegro, fish stew occupies a special place in traditional cuisine, combining the richness of the Adriatic Sea with the abundance of rivers and lakes. Prepared from fresh catch, whether it comes from the sea or fresh water, it has been a part of the daily life of fishermen and households living along the coast, lakes and rivers for centuries. Its value is not in the large number of ingredients, but in the freshness of the fish and the careful preparation that preserves its natural taste.
On the Montenegrin coast, fish stew is most often prepared from different types of sea fish, while in continental regions, stew from freshwater species caught in rivers and lakes is equally appreciated. It is this diversity that gives this dish a special character, because each region brings a part of its nature and local fishing tradition into a recipe that is passed down through the generations. The basis of a good fish soup is always high-quality and fresh fish. During slow cooking together with onions, carrots, celery, parsley and other home-grown vegetables, a fragrant base with a rich taste is created. When the meat is carefully separated from the bones and returned to the broth, the result is a light but nutritious dish that retains the fullness of its natural flavor, regardless of whether it is prepared from sea or freshwater catch. In different regions of Montenegro, the recipes differ in small details. Some add tomatoes for a fuller taste, others a little white wine or olive oil, while in continental regions a simpler version is more often prepared that emphasizes the natural taste of freshwater fish. Despite these differences, they have in common respect for quality ingredients and the belief that good fish stew is created through slow cooking and experience, not a large number of spices.