POLISH FISH IN GREEK STYLE
Fish in the Greek style (ryba po Grecku, albo ryba w jarzynach), is a traditional Polish Christmas Eve dish. In Poland, we don’t eat meat on Christmas Eve, while traditionally serve twelve dishes that night. Fish in Greek style can be served hot or cold. It is best made in advance (a day before serving), for all the ingredients’ flavor to blend well and fully come out.
The fish in Greek style recipe below is 2PhatPhucs‘ version of the dish. As a kid growing up in Poland, this dish was not necessarily my favorite due to its very specific flavor and aroma. However, growing up, I began to really like it. I have since added my own spin on the dish’s flavor.
INGREDIENTS:
- 2 lb filets of a white fish of choice (in this instance, we used simple, yet very fresh and juicy, tilapia filets, but you can choose any other white fish, or even salmon)
- 1 lb carrots (regular root, not baby carrot — unless purchased already grated)
- 1/3 lb parsley root (2 roots will do)
- 1/4 lb celery root (half of one will do — unless the root is very small, then use a whole one)
- 1 large sweet onion
- 4 garlic cloves
- 1 large leek (the white/base part)
- Vegeta All-Purpose Seasoning, which have discussed in detail in a previous post (link here). Note: As an Amazon Associate I earn from qualifying purchases (at no additional cost to you).
- Salt
- 2 TBS red wine (such as merlot) (optional)
- 2 bay leaves
- 1/2 TSP paprika (optional, especially if you use Vegeta All-Purpose Seasoning)
- 1/2 TSP basil (optional, especially if you use Vegeta All-Purpose Seasoning)
- 1/2 TSP oregano (optional, especially if you use Vegeta All-Purpose Seasoning)
- 1/4 TSP allspice (optional, especially if you use Vegeta All-Purpose Seasoning)
- 1 small can tomato paste
- Vegetable oil
- Flour (we used gluten free flour)
DIRECTIONS
Make sure the fish filets are cut into pieces of a size of your choice (large or small are OK, especially depending on the fish used), and dried with paper towel. Salt them a little bit, and set aside.
Peel and clean carrots, parsley root, and celery root.
Grate the carrots, parsley root, and celery root.
Bring half of a larger sauce pan’s or pot’s water to a boil, with a pinch of salt. Add grated vegetables. Cook for 20 minutes almost-covered. Add 2 bay leaves and 1 TSP Vegeta in the last 5 minutes of cooking.
Meanwhile, in a bowl, mix flour with 1 TBS Vegeta. Heat up 2 TBS of vegetable oil in a large pan. Cover the fish filets in the flour/Vegeta mixture and fry, in batches fitting the pan, until lightly golden-brown. Place the fried pieces in a glass baking dish.
Meanwhile, clean and chop 1 large onion into larger pieces. Add 1 TBS vegetable oil into a pan and heat up. Add onions. Stir frequently.
Clean and chop the white/base portion of a large leak. Add to the onion. Mince or finely chop 4 cloves of garlic. Add to the onion. Optionally, add 2 TBS red wine. Add a pinch of Vegeta. Let cook on medium-high heat until fully cooked.
Meanwhile, take out about 1 1/2 cup of broth from the vegetables’ pan (carrot, parsley, and celery), and place in a bowl. Add about 1/2 of a small can of tomato paste. Mix well until all paste dissolves.
Once the vegetables have finished cooking, remove from heat, and drain most of any excess water (using a lid). Put back on the burner.
Add the finished onion mixture into the drained carrot pot.
Pour the tomato paste mixture into the pot. Mix well.
Optionally: Add 1/2 spoon of paprika. Add 1/2 spoon basil. Add 1/2 spoon oregano. Add 1/2 spoon of allspice. Mix well, and let cook on low heat for 5 minutes. Remove from heat. Pour the hot vegetable mixture onto the fish in a baking dish. Cover. Allow to cool before placing in a refrigerator. Let sit overnight for the best flavor. Garnish with fresh parsley.
