Ryba po Grecku Recipe

Ryba po Grecku (Polish-style Fish “à la Greek”) is a traditional dish often served during the holidays, especially on Christmas Eve in Poland. Despite its name, it’s not a Greek recipe but rather a flavorful Polish creation. The dish features tender fish fillets paired with a medley of sweet and savory vegetables in a tomato-based sauce. It’s delicious, versatile, and perfect for any time of the year.

Ingredients
For the Fish:

4-6 white fish fillets (cod, hake, or pollock)
1 cup all-purpose flour (or breadcrumbs for coating)
2 eggs, beaten
Salt and pepper to taste
3-4 tablespoons vegetable oil (for frying)
For the Vegetable Sauce:

2 large carrots, grated
1 parsnip, grated (optional)
2 medium onions, finely chopped
1 leek, sliced thinly
1 celery stalk, diced
2 cups crushed tomatoes (or tomato passata)
1 tablespoon tomato paste
1 teaspoon sugar (to balance acidity)
1-2 bay leaves
1 teaspoon paprika (optional)
Salt and pepper to taste
2 tablespoons olive oil
Directions
Prepare the Fish:

Rinse the fish fillets under cold water, then pat them dry with a paper towel.
Season both sides with salt and pepper.
Coat the fillets in flour or breadcrumbs, then dip them in beaten eggs.
Heat the vegetable oil in a frying pan over medium heat. Fry the fillets until golden brown on both sides. Remove and place them on a paper towel to drain excess oil.
Make the Vegetable Sauce:

Heat olive oil in a large skillet over medium heat. Add onions, leek, and celery, and sauté until softened.
Add the grated carrots and parsnip. Cook for another 5-7 minutes, stirring occasionally.
Stir in the crushed tomatoes, tomato paste, sugar, and seasonings (paprika, bay leaves, salt, and pepper). Simmer the mixture for 10-15 minutes until it thickens slightly.
Assemble the Dish:

In a large dish, layer the fried fish fillets and cover them with the vegetable sauce. Repeat the layers if necessary.
Let the dish cool to room temperature, then refrigerate for at least a few hours (or overnight) to allow the flavors to meld.
Serving and Storage Tips
Serving: Serve chilled or at room temperature as an appetizer or a main course with crusty bread, boiled potatoes, or rice.
Storage: Store Ryba po Grecku in an airtight container in the refrigerator for up to 3 days. It tastes even better after resting for a day.
Variations
Spicy Twist: Add a pinch of chili flakes or cayenne pepper to the vegetable sauce for a bit of heat.
Vegetarian Option: Replace fish with fried slices of eggplant or zucchini for a plant-based alternative.
Herbal Flavor: Enhance the dish with fresh dill or parsley sprinkled on top before serving.
Lighter Version: Bake the fish fillets instead of frying to reduce the oil content.
FAQs