The fish: Either cod or haddock would work, but you can also use hake, tilapia or basa. Transfer to a medium saucepan, add spices and simmer on medium-low for about 15-20 min. If you find only one of them – great. Generously season the fillet pieces with salt and pepper, then set aside. The exact time will depend on the thickness of your fillets, but in general - roughly 3 minutes each side is enough. I do. If you would like to make this recipe gluten-free, skip the flour and fry the fish without it. Actually, the only thing you have to keep in mind is to not overcook the fish… HEAT the tomatoes with the water and olive oil or butter for 5 minutes until slightly reduced and flavoursome.. LAY the fish fillets over the tomato in the pan and season with a little sea salt and pepper.. COVER with a lid and simmer for about 6 - 8 minutes until the fish is cooked through.. SPRINKLE with fresh parsley.. Leniwe – Lazy Pierogi. Serve it alongside some fresh bread. Sprinkle fish with remaining 1/2 teaspoon salt and remaining 1/2 teaspoon black pepper. Sugar tends to caramelize at high temperatures so it should be added in small quantities as it may darken the sauce. I always loved this dish though. Tomato Sauce Unilever UK. Transfer the sauce into a large bowl and set aside for later. This post contains incorrect information. So that freaked me out and I refused to eat fish. Save this “Ryba po Grecku: Fried Cod in Tomato Sauce” recipe to your “POLISH CHRISTMAS” and “MILK BAR” Pinterest boards! ; Consistency of the sauce… This Polish dish is made from fish filets fried in a coating. She was choking for a good 4 minutes and then she finally coughed it up. Then, it gets coated with a generous layer of grated root vegetables in a thick tomato sauce. My mom’s favorite is the orange roughy but we used some Russian fish for this particular one. Thankfully I grew up and over this fear. I don’t wanna choke and die. Peel carrots, parsley root and celery root. From frozen: Thaw the fish in the fridge overnight. Place tilapia fillets in the oil and cook until golden brown, about 3 minutes on both side, until it’s cooked through. Traditionally, a Golumpki recipe is a meat mixture such as ground beef, mixed with rice, onions, and spices that is then rolled in a cooked cabbage leaf. She didn’t get the name of it but I liked it; the fish fried very beautifully and tasted really nicely. Add the tomatoes, ginger, garlic, thyme, tomato puree and cayenne. It is topped with a tomato sauce and then baked. Bay leaves and cloves are often added. Otherwise, the aromas will spread around the fridge. White fish is pan-seared to create crisp, golden edges and a tender, flakey centre, then simmered only for a couple more minutes with grape (or cherry-sized) tomatoes, garlic and white wine (optional for those who don’t … Move the leftovers into a freezer-friendly container with a lid and label it with a description and a date. There really isn’t anything Greek about this fish. Fish in Old Polish Gray Sauce – a recipe name that predates marketing! She believes that a healthy happy life should be rooted in real foods and self-love. Add the tomato puree, salt pepper and sugar. I used to dislike it though. For an updated, more festive version of this dish, have a look at this festive ‘Ryba po Grecku’ recipe. Let’s go back to the veggie pot. There really isn’t anything Greek about this fish. Cover the pot with a lid, leaving a tiny gap for the steam to escape. When the fish is … Just replace the missing ingredient with more of the other. ‘Greek-style fish’, ‘Japanese Makowiec’ (Poppy Seed Cake), ‘Beans a la Brittany’… the list goes on. Season the fish with the herb mixture, then sear it in the pan for about 2 minutes per side. The total baking time will vary depending on the size and thickness of your fish … Recipes for the tripe soup called flaki also often add pepper flakes or powdered hot pepper. The flavours will get a chance to develop. For the full list of ingredients & detailed instructions, please see the recipe card at the end of this post. Add in allspice berries and bay leaves and continue cooking for another 10 minutes. I’m not really sure why this dish is called Ryba Po Grecku (Greek Fish). The only troublesome ingredients are: parsley and celery roots. Flip the fish halfway. 1 qt ripe whole tomatoes; 1 Tbsp chopped … Poaching is a gentle cooking method, so avoid boiling the sauce while the fish is cooking. But before you scroll, there’s important stuff to know below. Retrieve some of the liquid from the pot and into a cup (or bowl). Serve fish with the sauce. Filled with Polish recipes and stories, Polonist celebrates the wonderful Polish food. Cook Time: 25 minutes. Pan Seared Fish With Tomatoes & Olives is a simple weeknight dinner, ready in minutes! The sauce is made primarily of carrots and tomatoes. If you leave it there overnight - even better. Mega Sardines in tomato sauce with chili The Philippines - $.79 Brunswick Sardines in Mustard Sauce Canada - $1.19 Bumble Bee Sardines in Mustard Poland - $.89 Yankee Clipper lightly smoked sardines in tomato sauce Morocco - $2.49 Yankee Clipper lightly smoked sardines in mustard sauce … Beet Kvass (Zakwas) – Fermented Beet Juice. Total Time: 45 minutes. Have a taste. Such a sad way to die too, “She loved fish. Skin the sausage, cut into big cubes, and add to sauce. Whenever my mom made it, I ate it. Drop both into the frying pan (same one we used for frying the fish) and fry gently until the onions turn translucent and lightly golden. In Polish, ‘Ryba po Grecku’ (pron. Slice it into half moons. If you want to save time and energy, a food processor works too. If you want to eat it warm, it’s best to pop it to the oven for 10 minutes at 320°F (160°C). Simmer the sauce for a few more minutes until the flavours blend. She's also been a freelance photographer for 6 years. White fish gets fried until golden, and coated with a generous layer of grated root vegetables (carrots, parsley and celery roots). You can experiment with different white fishes and figure out for yourself which one you like the most. Add fish to pan, skin side down; cook 3 minutes or until skin is browned. You can squeeze in some lemon juice as well, but that’s optional. Turn fish over; cook 3 minutes or until desired degree of doneness. Every cook has their variation of family recipes, and therefore this golumpki recipe may be a bit different to what … We are also participants in other affiliate programs and may earn a small commission if you purchase through our links. October 1, 2019 By Kammie @ Sensual Appeal. White fish gets fried until golden, and coated with a generous layer of grated root vegetables (carrots, parsley and celery roots). As the veggies are cooking, fry the fish: Heat up a spoonful of oil on a frying pan. : ree-bah poh gres-koo) literally means ‘Greek-style fish’. Add the vegetable broth, tomato sauce, red wine, olives, basil, and finally, the fish fillets. This Cod Fish in Tomato Sauce is one of the finest seafood meals and it'll impress even the pickiest eaters. Welcome to my Polish food blog! ENJOY straight out … This dish was always a favorite. The only way to explore the world was through books and… through tastebuds. Except for this dish. Garnish with chopped dill or parsley leaves before serving. HOW TO COOK FISH IN TOMATO SAUCE. I wouldn’t recommend cooking this dish with an intention to freeze it. She loved it so much she died choking on a small fish bone.” That’s just depressing. Cover and cook over medium-low heat, spooning sauce over fish from time to time, (add a small amount of water if sauce seems too thick), aboout 10 minutes or until thickest part of fish has changed color inside when checkedwith a sharp knife. 2. My anxiety is just great. This recipe is enough for around 10 portions (appetizer-size). Remove the oil in excess and fold in previously made tomato sauce. These veggies are swimming in sauce made of thick tomato … If your fish fillets are frozen, thaw them overnight in the fridge. If you have a meat thermometer, check the internal temperature at 6 minutes. I now don’t chew the fish 100 times. The tomatoey veggie mixture goes on top - distribute it evenly. Roughly from the 1950’s onwards, a recipe for ‘Ryba po Grecku’ started appearing in cookbooks. Literally, I must have chewed each bite 100 times, just to make sure there wouldn’t be any fish bones in there. Serve cold or reheat in the oven (10 minutes at 320°F/160°C). While Polish food cannot be considered spicy by any means, there are a few dishes that make use of the heat from hot peppers. It’s not clear who came up with this dish, nor where the inspiration really came from. I’m not really sure why this dish is called Ryba Po Grecku (Greek Fish). Time to assemble our dish. You could also blast it in a microwave – 3 to 4 minutes are usually enough to heat it throughout. It is deliciously savory and sweet at the same time. Beverage-wise, white wine (dry or semi-dry) pairs best. I’m not a professional chef, just a home cook influenced by years of listening, watching and tasting, who's constantly craving flavors and smells of home. Under Communism, many recipes ‘a la [insert country here]’ started popping up left, right and centre. How To Cut On Spending During Covid-19 Pandemic, How IV Hydration Helps Your Body to Fight Off Viruses. Bake the fish in the preheated oven for about 15 minutes, or until the internal temperature reaches 145ºF. Cover the dish (e.g.with cling film) and refrigerate. More often than not, these dishes had very little to do with the given country. What we have got here is parsley, celery, onion, tomato concentrate, as well as some seasoning. This continued even when we started buying fish filets. Add this tomato mixture back to the veggie pot. (A food processor does the job too). Add in the tomato paste and blend together with a fork until well combined. … The tiny ones you don’t even know are there until it’s too late. You can do so in a baking dish (glass or ceramic) or a large serving plate (although the former works probably better). Place the fish fillets on top of the tomato mixture… Spoon the rest of the tomato mixture over the fish. I used to be okay with eating fish as a kid until I remember seeing my cat choke on the tiny fish bone. Line the dish with fried fish fillets. While you’re here, why not follow the Polonist on YouTube? Pat the fish dry with a paper towel. Season both sides of fish with salt and pepper. Blend tomatoes with tomato paste, broth and salt. Here at Polonist I’m spreading the love for the wonderful Polish food. Thinly slice 3 cloves of garlic, finely dice 1 small onion, finely dice 1/2 of a red … This recipe is meat-free and is suitable for vegetarians who allow fish and dairy in their diets. : ree-bah poh gres-koo) literally means ‘Greek-style fish’. From chilled: There’s no need to reheat this dish, it’s delicious when cold – actually, I prefer it this way. Here, I share memories of growing up in Poland in the 80s and 90s, and Polish food and customs patiently kept alive at my Polish-American home. Yes, but only if you want to preserve any leftovers. Pour the tomato basil sauce over the fish … Add fish on one layer to hot sauce and sprinkle with 1 tablespoon oil, salt and pepper. I still had that thought in the back of my mind that the filets were not truly filets. Once served, don’t keep it out for more than 4 hours. Most homecooks follow the classic recipe –  and that’s what we’ll cook here today. That means it was filled with little fish bones. Cook for 10 minutes on a low-medium heat. In a large heavy-bottomed pan, melt 4 Tbsp butter and add finely diced onion. The fish itself can be fried (like in this recipe), steamed, grilled or baked. Grate all of them using the largest shredding holes. >> Learn more, Copyright © 2019-2021 Polonist, all rights reserved. Cook over low-med heat for a further 5 mins. Cod fillets can be substituted with hake, pollack, blue grenadier. Heat oil in the same pan over medium heat. The sauce is made primarily of carrots and tomatoes. There is no way I was going to expose myself to a similar potential hazard. At the very end of cooking, add half a teaspoon of smoked paprika spice, half a teaspoon of ground black pepper, a teaspoon of salt and half a teaspoon of sugar. Tomato "fish sauce" is a type of ketchup made from tomato pulp, vinegar, onion, salt and spices. I must have been 4 or 5 at the time. The lazy man’s pierogi is a simpler substitute for the very … What this dish lacks as you conger up a picture in your mind, it makes up in flavor. Consume within 3 months. Massage therapists are today focused on wellness and illness … [Read More...], The global economy is under threat and facing a pandemic … [Read More...], Our bodies are truly unique when it comes to protecting … [Read More...], Heat and cold both play an important part in many different … [Read More...], Everyone wants to look beautiful. He chose this over my favorite, Greek Style Fish. These veggies are swimming in sauce made of thick tomato paste. Tomato Sauce for Canned Fish. Prep is a breeze, clean-up is minimal, and the whole process is very easy, so you have no excuse not to try this cod fish … This recipe was inspired by two recipes I combined and altered for accessibility. ‘Ryba po Grecku’ is usually served cold, alongside other other appetizers. ‘Ryba po Grecku’ has survived the transformation, and is still present on a Polish Christmas table. Privacy Policy | Site Map | Back to Top, I’m always looking to improve the articles here to help you become an even better Polish cook :). Turn off, add heavy cream and butter. You want the fish to have an internal … Some people are blessed in … [Read More...], All Content Copyright Sensual Appeal Blog. Polish Christmas Fish in Tomato Sauce (Ryba po Grecku) Yield: 6 portions. Season with salt and pepper and cook for about 10 minutes or till the tomatoes are mostly cooked and reduced. Don’t clean the frying pan just yet. The great thing about this is that you can use any white fish for this fish dish. I’m way too impatient for that. Add the fish on top of the tomato sauce and cook for about 20 minutes or till fish is cooked. Most of the ingredients should be easy to source in any major supermarket. ; 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. Equipment-wise, you’ll need a box grater or a mandoline slicer. Heat canola oil in a large nonstick skillet over medium-high heat. This recipe for white fish fillet in tomato sauce is one of the simplest ways of cooking fish. Of the two Polish fish recipes I’ve prepared lately, this was Ed’s favorite. Kiełbasa - sausage is a staple of Polish cuisine and comes in dozens of varieties, smoked or fresh, made with pork, beef, turkey, lamb, or veal with every region having its own specialty; Kiszka ziemniaczana - type of roasted sausage made of minced potatoes; Klopsiki - or ’’pulpety’’, meatballs, often with tomato sauce Slice the fillets into smaller pieces, roughly 2-2.5 in (5-6 cm) long. This post is missing information that I need. Also great with sole, or any other white fish. Move grated veggies into a cooking pot, cover with boiling water (just enough to cover), throw in a pinch of salt. I was semi-freaked out each time and I chewed eat bite to a mush. Do the same with the leek. Cover and simmer for 6-9 minutes, occasionally spooning sauce over the fillets to base them. There are a few similar Greek dishes, but none of them are full of root vegetables. Combine together with a spatula. Next, fish is being arranged in a bowl together with a special, red-colored blend made from boiled vegetables. Combine everything together with a spatula. It should cover the fish completely. If the tomatoey mass tastes too acidic for your liking, add some more sugar or a splash of tomato ketchup. Move the contents of the frying pan into the cooking pot. It’s also a popular choice for parties and family gatherings. Some homecooks use a cheaper alternative called pangas catfish. Continue until you’re out of raw fillets. Access to imported foods was very limited. These include zupa rybna , which is a fish soup. After the tomato sauces simmers for a bit, nestle the cod fillets into the sauce and cook at a simmer until the fish is just cooked through. In 'Ryba po Grecku’, white fish gets fried until crispy and lightly golden. Coat each cod fillet with flour and fry on both sides until golden. Place in the oven and bake until the fish is opaque and pulls apart easily with a … Make sure to wrap the dish in cling film, or use a container with a lid. She is an entrepreneur, as a Business Coach for passion-driven solopreneurs and focuses on marketing + mindset. And let’s be friends on Pinterest! Top tips . ‘Ryba po Grecku’ is mostly served cold, alongside other Christmas Eve dishes. After all this “Greek” Fish is just so delicious I can’t help myself but chow down. Quite a lot. Refrigerate for up to 5 days. I’m way too impatient for that. And I would be the unlucky one to get the filet fish wit some bones left in there and I would choke and die. Kamila (Kammie) Gornia is the Founder of Sensual Appeal, where everything is delicious, mindful, and happy. As an Amazon Associate, we earn from qualifying purchases. But a foreign name added a touch of an unobtainable, international glamour. In Poland, filets weren’t very common until later so most of the fish we bought were not filets. You can serve it in a single baking dish or as individual portions (as explained in this, Polish celebrity chef Magda Gessler uses courgettes (zucchini) in her recipe (, 2.2 lb (1 kg) cod fillets, fresh or frozen, 5 tbsp (80g; 1 small jar) tomato paste / concentrate, 2-3 tbsp fresh dill; chopped, for garnish. In Polish, ‘Ryba po Grecku’ (pron. For the Tilapia: 1. The height of its popularity fell on the times of the Communist regime. … Scatter basil leaves over the top, a glug of olive oil and some extra freshly ground black pepper, and serve. Prep Time: 20 minutes. This scared the hell out of me and I wouldn’t eat fish after seeing my poor cat going through that. After all this “Greek” Fish is just so delicious I can’t help myself but chow down. Serve it with slices of fresh bread and butter on the side. Peel the onion. It’s with tomatoes (from a can, and not just a paste), dry wine, and fragrant notes of cinnamon and ginger. Cod cooked in tomato sauce with carrots, celery, and garlic. Back then, most Poles weren’t allowed to travel abroad. salt, olive oil, bay leaf, garlic, Knorr … I now don’t chew the fish 100 times.