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    Home » Recipes » Polish Recipes

    Polish Fish with Vegetables (Ryba po Grecku)

    December 1, 2017 By Monika Last Updated December 16, 2022 10 Comments

    Jump to Recipe

    This delicious fish with vegetables is a traditional Polish dish typically served on Christmas Eve. Polish '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.

    Stewed vegetables with fried fish on white plate with spoon, herbs and vegetable stew in black dish in background.

    Traditional Polish fish with vegetables is an easy and delicious way to serve fish.  The sweet and tangy vegetable stew requires very few ingredients, comes together quickly and can be served with any white fish.  

    This dish is similar to Greek 'psari plaki', which also consists of fried fish with vegetable sauce.  This is why in Poland it's called 'Greek style fish' ('ryba po grecku').  It's one of the simplest and quickest to make Polish Christmas dishes and one that is generally loved by everyone at the table.  Whereas Polish porcini dumplings and sauerkraut dumplings are not everyone's cup of tea fried fish with stewed root vegetables is a less unusual dish and everyone seems to like it.  It's also one of my favourite Polish Christmas Eve dishes.

    The vegetables are briefly stewed with seasoning and a little water, which produces surprisingly delicious results.  This vegetable stew takes only about 15-20 minutes to make, which is no doubt one of the reasons it's so flavoursome. 

    Fish with vegetables ingredients

    The fish is coated in seasoning and flour and briefly fried in oil.  It is served with stewed vegetables including onion, carrot, parsnip and celery root. I also used tomato puree and butter to intensify the flavour of the stew.

    There are no complicated spices or herbs involved, just a bit of sweet paprika, seasoning, bay, allspice and parsley.

    Good to know

    In Poland parsnip would be replaced by 'parsley root' which is a very popular vegetable but one that's hard to come by outside of Poland.

    Preparing the fish

    Either cod or haddock would work in this Greek-style fish recipe, but you can also use hake, tilapia or basa. 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.

    Step-by-step recipe instructions

    1.Start by preparing the vegetable sauce. Chop the onion and coarsely grate the other vegetables.

    Grated carrot and parsinp in large metal bowl.

    2. In a pot heat up 2 tablespoons of the oil, add the bay leaf, allspice and onions and fry gently over a medium heat for 4 minutes until golden.

    Chopped onions in large pot with spoon.

    3. Add the grated carrots, parsnip, celeriac, parsley, seasoning, paprika and some of the water.  Cook for 5 minutes stirring often.

    Grated vegetables and herbs in large pot with spoon.

    4. Add the tomato puree, the rest of the water and continue cooking for 6-8 more minutes or until the vegetables are tender.

    Stewed grated vegetables with tomato paste in large pot with spoon.

    5. Remove from the heat, stir in the butter, adjust the seasoning if needed and set aside.

    Grated stewed vegetables in large pot with spoon.

    6. Season the fish pieces and coat in the flour.

    Fish fillets coated in flour on top of white plate with fork.

    7. Heat up approx. 3 tablespoons of oil and fry over a fairly high heat for about 2 minutes on each side (or longer if your fish pieces are thicker).

    Fried fish fillets in skillet.

    8. 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.

    Top down view of fried fish fillets with stewed vegetables on white plate with large spoon, and herbs in background.

    Top tips for making Polish fish in the Greek style 

    • The fish: Either cod or haddock would work, but you can also use hake, tilapia or basa. 
    • 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 the sauce: The vegetable stew is quite thick but you can adjust the amount of water to get the consistency you want.
    • Best served immediately (while the fish is hot and crispy).
    • Storing: Leftovers can be refrigerated, covered, for up to 3 days.
    • Freezing: Freeze individual portions for up to 3 months.

    Serving suggestions

    If you are planning to serve Polish 'ryba po grecku' hot fry the fish and serve immediately as part of your Christmas Eve meal or alongside boiled potatoes as a family meal. 

    Alternatively cool the fish and stew first, place the fish in a large shallow dish, cover with the stew and serve with bread (you can also refrigerate it overnight and serve cold the next day). 

    Stewed grated carrots and fried fish on top of white plate with spoon, herbs and vegetable stew in black dish in background.

    You might also like

    • Polish Pickled Herring Recipe
    • Herring Salad Polish-Style (Salatka ze Sledzia)
    • Easy Fish Cakes without Potatoes
    • Healthy Fish Pie with Cauliflower Topping
    • Cod in Light Tomato Sauce

    Check out also these other traditional Polish recipes!

    Keep in touch!

    How did your Greek-style fish and vegetables turn out for you?  Did you serve it hot or cold?  Let me know in the comments below, thanks!

    Follow me on Facebook, Instagram and Twitter for regular recipe updates! Or you could subscribe to this blog and receive all my latest recipes right into your mailbox!

    Top down view of fried fish fillets with stewed vegetables on white plate with large spoon, and herbs in background.

    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.
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    Course: Dinner
    Cuisine: Polish
    Prep Time: 10 minutes
    Cook Time: 20 minutes
    Total Time: 30 minutes
    Servings: 6 servings
    Calories: 251kcal
    Author: Monika Dabrowski

    Equipment

    • Large non-stick trying pan
    • Medium pot with lid

    Ingredients

    • 1.3 pounds (600 g) cod or haddock, skinless, boneless, cut into large pieces
    • 2 medium onions finely chopped
    • 4-5 (400 g) medium carrots peeled, coarsely grated
    • 2 (150 g) medium parsnips peeled, coarsely grated
    • 2.82 ounces (80 g) 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 (240 ml) 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, parsnip, 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

    *Nutritional information is automatically generated and should be considered as an estimate.

    **A note about baking: If using a fan-assisted oven refer to your appliance's instructions and adjust the temperature accordingly.

    Tried this Recipe? Pin it for Later!Mention @Monika8021 or tag #EverydayHealthyRecipes!
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    1. foodzesty

      December 13, 2017 at 5:58 pm

      This looks delicious!!

      Reply
      • Monika

        December 13, 2017 at 8:44 pm

        Thank you Sophie:)

        Reply
    2. Corina

      December 05, 2017 at 12:08 pm

      I love fish cooked in a tomato sauce like this and would love to try out your recipe Monika. It sounds so tasty and is lovely and healthy for a Christmas recipe too.

      Reply
      • Monika

        December 05, 2017 at 12:14 pm

        Thank you Corina and you are welcome!

        Reply
    3. jenny paulin

      December 04, 2017 at 7:27 am

      I love how easy this recipe is to make and that you have managed to get lots of hidden vegetables into it - perfect for fussy veggie eaters! x

      Reply
      • Monika

        December 04, 2017 at 7:50 am

        Thank you Jenny, glad you like the recipe:)

        Reply
    4. Jhuls

      December 03, 2017 at 10:00 am

      Wow! This sounds so good - a fish recipe for a change (for me). Thanks for sharing, Monika!

      Reply
      • Monika

        December 03, 2017 at 8:32 pm

        Thanks Jhuls, glad you like it:)

        Reply
    5. dtills

      December 02, 2017 at 6:28 pm

      Love this idea! I thought I signed up to get the cookblogshare emails, but I am not getting them! I will try again 🙂

      Reply
      • Monika

        December 02, 2017 at 8:37 pm

        How did you sign up? There are 4 of us hosting so the best way to find out who is hosting on a given week is by joining our facebook page (the link is on my #CookBlogShare post week 48), just ask to join and I'll accept you, the current linky is always pinned at the top of the feed:)

        Reply

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