Polish Fish Recipes Greek

Polish Fish in the Greek Style (Ryba Po Grecku) Recipe

WebDec 5, 2023 · Season with 3 dashes salt and 3 dashes freshly ground black pepper. Dredge in 1/2 cup all-purpose flour and sauté in 2 tablespoons oil until golden brown and cooked …

Rating: 4.2/5(37)

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Polish Greek Style Fish Polish Housewife

WebOct 30, 2020 · Bring to a boil, reduce heat, and simmer, uncovered, for 15 – 20 minutes. While the vegetables are cooking, prepare the fish. Pat it …

1. Peel the carrot and parsnip, remove strings from the celery and shred these vegetables on the coarse side of a grater. Add the shredded veg to a saucepan with salted water or stock. For stock, I would use vegetable stock or fish stock. I had a bottle of clam juice and some shrimp flavored bouillon cubes, so that’s what I used this time. Add the bay leaf and allspice. Bring to a boil, reduce heat, and simmer, uncovered, for 15 – 20 minutes.
2. While the vegetables are cooking, prepare the fish. Pat it dry with paper towels, season with salt and pepper, dredge in flour. Heat 2 tablespoons oil in a frying pan over medium-high heat. Add the fish, cook until it is golden and cooked through. The internal temp should be 145° F (63° C). Remove from the pan and drain the fish on paper towels.
3. Add the remaining oil to the frying pan with the onion and leek, Saute over medium-high heat until translucent.
4. Remove a half cup of the liquid from the shredded vegetables. Stir the tomato paste into this veggie water and return the diluted tomato paste to the saucepan with the shredded vegetables. Add the pepper, paprika, basil, oregano, and sauteed onion and leek. Simmer until most of the liquid has evaporated. Taste to check the seasonings. Add salt if needed.

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Polish Fish with Vegetables (Ryba po Grecku)

WebDec 1, 2017 · Step-by-step recipe instructions. 1 .Start by preparing the vegetable sauce. Chop the onion and coarsely grate the other …

1. 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.
2. 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.
3. 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.

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