Ciribiribela Mare moja

Brela beach, by town of Makarska.

Comment

Besides its unrivaled beauty, for many of its coastal inhabitants, the sea meant survival. Dalmatian people became world-famous sailors, and even participated first Columbus expeditions to the New World.

Music

2:01, 828k

Text

CIRIBIRIBELA MARE MOJA                  CHIRIBIRIBELLA OH MY MARE *

Ma ca su vesla moje brodice?            But are these really my little boat's oars?
Ma to su rucice moje Marice!            But these are tiny hands of my Marica!
Marice, duso, Marice, srce,             Marica, honey, Marica, darling,
Marice, raju moj, zenit cu se s tobom.  Marica, heaven mine, I gonna marry you.

Ciribiribela Mare moja, odoh u marine.  Chiribiribella oh my Mare, I shall join the sailors.

Ma ca su jarboli moje brodice?          But are these really my little boat's masts?
Ma to su nozice moje Marice!            But these are tiny legs of my Marica!
Marice, duso, Marice, srce,             Marica, honey, Marica, darling,
Marice, raju moj, zenit cu se s tobom.  Marica, heaven mine, I gonna marry you.

Ciribiribela Mare moja, odoh u marine.  Chiribiribella oh my Mare, I shall join the sailors.

Ma ca su jedra moje brodice?            But are these really my little boat's sails?
Ma to je suknjica moje Marice!          But this is tiny skirt of my Marica!
Marice, duso, Marice, srce,             Marica, honey, Marica, darling,
Marice, raju moj, zenit cu se s tobom.  Marica, heaven mine, I gonna marry you.

Ciribiribela Mare moja, odoh u marine.  Chiribiribella oh my Mare, I shall join the sailors.

                                        * Mare = Mary

Recipe

Fish soup and cooked fish
4 complete meals, 2 hours cooking time
1000 g of white fish (4 pcs) 250 g of potato (1 pc) 200 g of carrots (2 pcs) 3 branches of parsley 4 cloves of garlic 70 g of onion (1/2 pc)	olive oil vegetable oil wine vinegar rice pepper corn and ground pepper salt
In the pot with a large bottom 1.5 L of cold water, 5 big spoons of olive oil, 2 big spoons of vegetable oil, parsley, garlic, onion, into cubes chopped carrots and potato, salt and pepper corn are put. Altogether is cooked about 1 hour, until the vegetables become tender. Then 1-2 large spoons of vinegar are added and scaled fish is cooked on the light flame for 10 minutes. The cooked fish is taken out and poured over with a bit of clear soup and olive oil. The soup is ran through a stainer, 2 big spoons of rice are added and it is cooked until the rice is overcooked. Fish soup is served as a hors-d'oeuvres, together with Parmesan. Cooked fish is served as a main dish, together with mayonnaise and cooked potato, seasoned with olive oil and ground pepper. Tricks: To make soup taste as intensive as possible, minimal quantity of water is used, still ensuring that during the cooking the whole fish is immersed in it. In order to decrease the necessary quantity of water, a special oval pot is used or only one or two fishes are cooked at once. It is desirable that the soup is a bit too little salted, since it is eaten in spiced with a bit of Parmesan.

Fish soup and cooked fish

4 complete meals, 2 hours cooking time

1000 g of white fish (4 pcs)
250 g of potato (1 pc)
200 g of carrots (2 pcs)
3 branches of parsley
4 cloves of garlic
70 g of onion (1/2 pc)

olive oil
vegetable oil
wine vinegar
rice
pepper corn and ground pepper
salt

In the pot with a large bottom 1.5 L of cold water, 5 big spoons of olive oil, 2 big spoons of vegetable oil, parsley, garlic, onion, into cubes chopped carrots and potato, salt and pepper corn are put. Altogether is cooked about 1 hour, until the vegetables become tender.

Then 1-2 large spoons of vinegar are added and scaled fish is cooked on the light flame for 10 minutes. The cooked fish is taken out and poured over with a bit of clear soup and olive oil. The soup is ran through a stainer, 2 big spoons of rice are added and it is cooked until the rice is overcooked.

Fish soup is served as a hors-d'oeuvres, together with Parmesan. Cooked fish is served as a main dish, together with mayonnaise and cooked potato, seasoned with olive oil and ground pepper.

Tricks: To make soup taste as intensive as possible, minimal quantity of water is used, still ensuring that during the cooking the whole fish is immersed in it. In order to decrease the necessary quantity of water, a special oval pot is used or only one or two fishes are cooked at once. It is desirable that the soup is a bit too little salted, since it is eaten in spiced with a bit of Parmesan.