Polish Fish with Vegetables (Ryba po Grecku)
This delicious fish with vegetables is a traditional Polish dish typically served on Christmas Eve. 'Ryba po Grecku' consists of stewed root vegetables served alongside fried white fish. It's incredibly simple to prepare and can be enjoyed either hot or cold.
Servings 6 servings
Calories 251kcal
Equipment
- Large non-stick trying pan
- Medium pot with lid
Ingredients
- 1.3 pounds cod or haddock, skinless, boneless, cut into large pieces
- 2 medium onions finely chopped
- 4-5 medium carrots peeled, coarsely grated
- 2 medium parsnips peeled, coarsely grated
- 2.82 ounces celery root/celeriac small piece, peeled, coarsely grated (peeled weight)
- 5 tablespoons fresh parsley finely chopped
- 5-6 tablespoons tomato puree
- 1 large bay leaf
- 2 allspice berries
- 1 teaspoon paprika
- 2-3 tablespoons olive oil plus more for frying the fish
- 1 teaspoon coarse sea salt and pepper to taste
- 1 cup water or more depending on preference
- 1 tablespoon butter
- 2 tablespoons flour for coating the fish
Instructions
- Start by preparing the vegetable sauce. Chop the onion and coarsely grate the other vegetables. In a pot heat up 3 tablespoons of the oil, add the bay leaf, allspice and onions and fry gently over a medium heat for 4 minutes until golden.
- Add the grated carrots, parsnips, celeriac, parsley, seasoning, paprika and some of the water. Stir, cover and cook for 5 minutes stirring often. Add the tomato puree, the rest of the water, if needed, and continue cooking for 6-8 more minutes or until the vegetables are tender. Remove from the heat, stir in the butter, adjust the seasoning if needed and set aside.
- Season the fish pieces and coat in the flour. Fry in 2-3 tablespoons of oil over a fairly high heat for about 2 minutes on each side (or longer if your fish pieces are thicker). Serve immediately with the vegetable stew. Alternatively chill the fish and stew first, then place the fish in a large shallow dish, cover with the stew and serve chilled.
Notes
- The fish: Either cod or haddock would work, but you can also use hake, tilapia or bass. Use either fresh or frozen fish, but if you choose to use frozen take it out of the freezer ahead in order to let it thaw. The best way to do this is by placing the frozen fish in the fridge overnight. Once it's thawed completely pat it dry to remove excess water.
- Make the sauce ahead: You can make the vegetable stew the day before and once cooled, refrigerate it until you are ready to serve it.
- Consistency of sauce: The vegetable stew is quite thick but you can adjust the amount of water to get the consistency you want.
- Serving suggestions: If you plan to serve this dish hot fry the fish and serve immediately. Alternatively cool the fish and stew first, place the fish in a large shallow dish, cover with the stew and serve (you can also refrigerate it overnight and serve cold the next day).
- Storing: Leftovers can be refrigerated, covered, for up to 3 days.
- Freezing: Freeze individual portions for up to 3 months.
Nutrition
Serving: 1serving | Calories: 251kcal | Carbohydrates: 21g | Protein: 20g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 48mg | Sodium: 652mg | Potassium: 1002mg | Fiber: 5g | Sugar: 8g | Vitamin A: 11925IU | Vitamin C: 21mg | Calcium: 72mg | Iron: 2mg