Ryba w Selerach: A Unique Polish Recipe for Fish with Celery

Ryba w Selerach: A Unique Polish Recipe for Fish with Celery

Introduction
“Ryba w Selerach” is a classic Polish dish that combines the delicate flavors of fish with the earthy and slightly nutty taste of celery. Perfect for a healthy yet indulgent meal, this recipe balances lightness with richness, making it an ideal choice for weeknight dinners or festive occasions. This dish is not only delicious but also rich in nutrients, offering a great way to incorporate more vegetables into your diet.

Ingredients:

4 white fish fillets (such as cod, haddock, or pollock)
2 medium celery roots, peeled and grated
2 celery stalks, finely chopped
1 medium onion, finely diced
2 cloves of garlic, minced
1 cup vegetable or chicken stock
1/2 cup heavy cream or plant-based cream (optional)
2 tbsp olive oil or butter
1 tbsp lemon juice
Salt and pepper, to taste
1 tsp dried dill or fresh dill for garnish
Directions:

Prepare the Fish

Season the fish fillets with salt, pepper, and a splash of lemon juice. Set aside to marinate for 10–15 minutes.
Cook the Vegetables

Heat olive oil or butter in a large skillet over medium heat.
Sauté the onion and garlic until fragrant and translucent, about 3–4 minutes.
Add the grated celery root and chopped celery stalks. Cook for 5–7 minutes until softened.
Add Liquid

Pour the stock into the skillet and simmer for 10 minutes, allowing the flavors to blend.
Stir in the cream (if using) and adjust seasoning with salt and pepper.
Cook the Fish

Push the vegetable mixture to one side of the skillet and lay the fish fillets directly into the pan.
Cover and cook for 8–10 minutes, or until the fish is opaque and flakes easily with a fork.
Final Touches

Sprinkle dill over the fish and vegetables before serving.
Serving and Storage Tips:

Serve hot with boiled potatoes, rice, or crusty bread to soak up the flavorful sauce.
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove to maintain the texture of the fish.