Polish fish with vegetables features pan fried white fish topped with a sweet and tangy root vegetable stew.
This simple, delicious dish is traditionally served cold on Christmas Eve but can also be enjoyed without a special occasion.
Ready in 30 minutes!
Servings 6 servings
Calories 229kcal
Equipment
- Large non-stick trying pan
- Medium pot with lid
Ingredients
- 1½ pounds cod or haddock/another white fish, skinless, boneless, cut into large pieces
- 1 pound carrots peeled, coarsely grated
- 1½ medium onions or 1 large, finely chopped
- 1 small leek or ½ medium, finely chopped, white part only
- 1 small parsley root peeled, coarsely grated, *optional, see Notes
- 4 tablespoons celery root peeled, coarsely grated
- 3 tablespoons fresh parsley finely chopped
- 4 tablespoons tomato paste add to taste
- 2 teaspoons lemon juice plus lemon zest
- 1 large bay leaf
- 2 allspice berries
- 1 teaspoon paprika
- 2-3 tablespoons oil any
- 1 cup water
- 1 tablespoon butter
- 1 teaspoon sea salt plus pepper to taste
- 2 tablespoons flour for coating the fish
Instructions
- Sauté onion: In a pot heat 1.5 tablespoons oil, add the bay leaf, allspice, onion and leek and fry gently over a medium heat for 4 minutes until softened, stirring often.
- Add vegetables: add the carrots, celeriac, parsley root (if using), water, 1 teaspoon of salt, pepper to taste and stir thoroughly. Cover and simmer for 15 minutes.
- Add remaining sauce ingredients: Stir in the tomato paste, paprika, parsley, then cover and cook for about 5 more minutes.
- Cool: Remove from the heat, stir in the lemon juice and butter, adjust the seasoning if needed and set aside to cool.
- Prepare fish: Season the fish pieces on both sides with a little salt and pepper and coat in the flour.
- Fry fish: Heat about 1½ tablespoons of oil and fry the fish over a moderately high heat for 2-4 minutes on each side until cooked through (cooking time will depend on the thickness of your fish). Remove from the pan and place in a large, shallow dish.
- Assemble: Top the fish with the vegetable stew (you can also spread some of the stew over the bottom of your dish, first, as I have done). Garnish with fresh parsley and lemon zest, then cover and refrigerate. Serve chilled.
Notes
- Polish fried fish with vegetable stew can be made with any white fish (I tend to use cod loin).
- Pat the fish dry with a kitchen paper before seasoning and coating with flour.
- You can make this dish the day before and once cooled, refrigerate until you are ready to serve it.
- If you can’t get parsley root use a little more fresh parsley, instead.
- The vegetable stew should be quite thick and spreadable (add a little more water to loosen the consistency, if needed).
- Leftovers can be refrigerated, covered, for up to 3 days.
- Freeze for up to 3 months.
- See post for alternative cooking method.
Nutrition
Serving: 1serving | Calories: 229kcal | Carbohydrates: 18g | Protein: 23g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 54mg | Sodium: 618mg | Potassium: 952mg | Fiber: 4g | Sugar: 7g | Vitamin A: 13478IU | Vitamin C: 17mg | Calcium: 75mg | Iron: 2mg
This is on website called Everyday Healthy Recipes go to the link here
