Gastro His Majesty: The Kotlić
The recipe seems almost absurdly simple: for one large cauldron serving eight to ten people, four kilograms of fish, six and a half liters of water, a spoonful of salt, three deciliters of homemade tomato sauce, and four onions. Once the cauldron begins to boil, add three spoons of sweet paprika and, if desired, some hot paprika as well. Let it boil for half an hour. Adjust the seasoning if needed, and the feast may begin.
