Ryba po grecku (Polish fish in vegetable sauce)
A Polish Christmas Eve classic: fried white fish layered under a sweet and tangy sauce of carrot, parsnip, celeriac and tomato. Served cold.
- 60 min25 prep · 35 cook
- EasyDifficulty
- 330 kcalper serving
Ingredients
- White fish fillets (cod or pollock)800 g
- Plain flour50 g
- Vegetable oil6 tbsp
- Carrots3
- Parsnip1
- Celeriac150 g
- Onions2
- Tomato paste4 tbsp
- Water250 ml
- Bay leaves2
- Allspice berries4
- Sugar1 tsp
- Lemon juice1 tbsp
- Chopped parsley2 tbsp
- Saltto taste
- Black pepperto taste
Missing something? Ingredients with × can be left out.
Steps
- 1
Grate the carrots, parsnip and celeriac coarsely and slice the onions thinly.
- 2
Soften the onions in 2 tbsp of the oil, then add the grated vegetables and cook until soft.
- 3
Stir in the tomato paste, water, bay, allspice and sugar and simmer until thick. Season with salt, pepper and lemon.
- 4
Meanwhile, cut the fish into pieces, season, dust with flour and fry in the rest of the oil until golden.
- 5
Lay the fish in a dish and cover it completely with the warm vegetable sauce.
- 6
Cool, then refrigerate for several hours or overnight. Serve cold with parsley and rye bread.
Tips and questions
- Why is it called “Greek-style” fish?
- Nobody really knows; it is a thoroughly Polish dish, probably named after Greek-style vegetable dishes.
- How far ahead can I make it?
- It is best made the day before and keeps 3–4 days covered in the fridge.
Enjoy your meal!
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