Polish Fish with Vegetables (Ryba po Grecku)

Polish fish with vegetables features pan fried white fish topped with a sweet and tangy root vegetable stew. This simple, delicious dish is traditionally served cold on Christmas Eve but can also be enjoyed without a special occasion. Ready in 30 minutes! See my tips for different preparation methods below.

Polish fish with vegetables is one of several traditional fish dishes served on Christmas Eve - Wigilia, in Poland. Although not as well known as pickled herring or carp, fish with vegetable sauce is a hidden gem in Polish culinary Christmas tradition. It's delicious, easy to make and versatile. I can't imagine Wigilia without it!

Interestingly, this traditional Polish fish recipe has its roots in Greek cuisine, specifically a dish called 'psari plaki', which is made with similar ingredients. This is why the Polish version is known as 'ryba po grecku' (pron. 'RY-ba po GRETS-kou'), which means 'Greek-style fish'.

Making Polish ryba po grecku involves preparing a thick vegetable sauce (which features carrots as its main ingredient), shallow frying white fish and then serving it all together on one platter. It's typically served cold (so you can make it ahead) but I often also make it outside the Christmas season and serve as a hot meal (see my tips for how to do this at the bottom of the post).

Polish fish ingredients and substitutions

• Fish: see details below.
• Carrots.
• Onion: use any.
• Leek.
• Celery root/celeriac.
• Parsley root: this ingredient can be omitted if you can't get it. Add a little more fresh parsley, instead.
• Tomato paste: you can use tomato puree, instead.
• Herbs: fresh parsley is essential in this dish.
• Spices: bay leaf and allspice berries - 2 of the most popular flavours in traditional Polish dishes.
• Butter: enhances the flavour of the vegetable sauce.
• Oil: use either vegetable or olive oil.
• Flour: for coating the fish.
• Lemon juice: add to taste.
• Salt and pepper: to taste.

What fish to use

Polish 'Greek-style' fish can be made with various types of white fish, including cod, haddock, hake, pollock or tilapia. You can use either fresh or frozen fish (if using frozen fish thaw it first then pat dry to remove excess water before using (do this thoroughly).

I recommend using fish that's quite thick (such as cod loin) so it doesn't become overpowered by the vegetable sauce.

Step-by-step recipe instructions

1. Sauté onion: In a pot heat 1.5 tablespoons oil, add the bay leaf, allspice, onion and leek and fry gently over a medium heat for 4 minutes until softened, stirring often.

3. Add vegetables: add the carrots, celeriac, parsley root (if using), water, 1 teaspoon of salt, pepper to taste and stir thoroughly. Cover and simmer for 15 minutes.

4. Add remaining sauce ingredients: Stir in the tomato paste, paprika, parsley, then cover and cook for about 5 more minutes.

5. Cool: Remove from the heat, stir in the lemon juice and butter, adjust the seasoning if needed and set aside to cool.

6. Prepare fish: Season the fish pieces on both sides with a little salt and pepper and coat in the flour.

7. Pan fry fish: Heat about 1.5 tablespoons of oil and fry the fish over a moderately high heat for 2-4 minutes on each side until cooked through (cooking time will depend on the thickness of your fish). Remove from the pan and place in a large, shallow dish.

8. Assemble: Top the fish with the vegetable stew (you can also spread some of the stew over the bottom of your dish, first, as I have done). Garnish with fresh parsley and lemon zest, then cover and refrigerate. Serve chilled.

Serving suggestions

Traditionally Polish fish with vegetables is served chilled and eaten with bread or on its own, as one of the starters at Polish Wigilia.

However, if you prefer to serve it as a meal, make the stew and keep it covered (so it stays hot) while you pan fry the fish. Serve hot with mashed potatoes.

An alternative way of preparing this dish

Polish fried fish and root vegetable stew can also be cooked in the oven (you won't need to pan-fry the fish, first). Simply cook the stew, as per Instructions (but reduce cooking time by 5 minutes), arrange the fish in a large oven dish, sprinkle with lemon zest and top with the stew. Cover and bake in a preheated oven (375F/190C/170 fan/gas mark 5) for 20-25 minutes or until cooked through. Serve either hot or cold.

How to adjust the flavour

Polish Christmas fish with vegetables is sweet and earthy, but also tangy, thanks to the combination of tomato paste and lemon juice. Not everyone adds lemon juice, but for me it complements the fish adding not just acidity but also a hint of citrus. That said, I recommend adding just a small amount so the stew doesn't become too sour.

You can add more tomato paste but do it also gradually, making sure the tomato flavour only enhances the flavour of the sweet, earthy carrots, without overpowering it.

As with all simple recipes it is important to season your dish well before assembling and serving.

Top tips

• Traditional Polish fish with vegetable stew can be made with any white fish (I tend to use cod loin).
• Pat the fish dry with a kitchen paper before seasoning and coating with flour.
• You can make this dish the day before and once cooled, refrigerate until you are ready to serve it.
• The vegetable stew should be quite thick and spreadable (add a little more water to loosen the consistency, if needed).
• Leftovers can be refrigerated, covered, for up to 3 days.
• Freeze for up to 3 months.

Related Polish fish recipes to try next

• Herring Salad Polish-Style (Salatka ze Sledzia)
• Polish Smoked Mackerel Pate
• Sardines on Toast (Polish-Style)

See also these other traditional Polish recipes!

Recipe

Keep in touch!

If you make this traditional Polish fish recipe I'd love to know how it turned out for you. Let me know in the comments below, thanks!

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