Secondary School Metković, Croatia.

 Neretvanski brudet 

• Ingredients: 2 lbs of mixed fish (e.g. sea bass, gurnard, red mullet), 1 onion finely chopped, 3 garlic cloves, minced, 2 tbsp tomato paste, 1 cup of white wine, 2 cups of fish stock or water, 2 tbsp olive oil, 2 tbsp red wine vinegar, 1 tbsp sugar, 1 bay leaf, 1 tsp dried thyme
• Salt and pepper to taste

Instructions: Clean and cut the fish into large chunks. Set aside. In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook until soft, about 5 minutes. Add the minced garlic and cook for another minute until fragrant. Add the tomato paste and stir well. Pour in the white wine and let it cook for a few minutes until it starts to reduce. Add the fish stock or water, bay leaf, thyme, red wine vinegar, sugar, salt, and pepper. Stir to combine. Bring the mixture to a boil, then reduce the heat to a simmer and let it cook for about 10-15 minutes. Add the fish chunks to the pot, making sure they are submerged in the liquid. Simmer for another 10-15 minutes until the fish is cooked through and tender.Remove the bay leaf and adjust the seasoning to taste. Serve the Neretvenian Brudet hot, garnished with fresh herbs and crusty bread on the side.

Crni rižot - Black risotto

Ingredients: 1 cup of Arborio rice, 1 small onion finely chopped, 2 garlic cloves minced,1 cup of dry white wine, 3 cups of fish or vegetable stock, 1/2 cup of squid ink, 1/4 cup of olive oil, 1/4 cup of grated Parmesan cheese, Salt and black pepper to taste

Instructions: In a medium-sized pot, bring the stock to a simmer over low heat. In a separate large pot, heat the olive oil over medium heat. Add the chopped onion and cook until soft, about 5 minutes. Add the minced garlic and cook for another minute until fragrant. Add the Arborio rice to the pot and stir well, coating the rice with the oil and onion mixture. Pour in the white wine and stir until the rice has absorbed the wine. Add the squid ink to the pot, stirring well to distribute it evenly throughout the rice. Add the simmering stock, one ladle at a time, stirring continuously until the liquid has been absorbed before adding more. Continue adding stock and stirring until the rice is tender and creamy, about 20-25 minutes. Remove the pot from the heat and stir in the grated Parmesan cheese. Season with salt and black pepper to taste. Serve the black risotto hot, garnished with fresh herbs and additional Parmesan cheese, if desired.