šµš± Poland Ā· Food
Fish in Greek Style (Ryba po Grecku)
By eatmundo Ā· August 4, 2026
A staple of Polish festive tables, this chilled fish dish features tender white fillets topped with a fragrant, slow-cooked mirepoix of carrots, onions, and tomato sauce.
Ingredients
check them off as you prepareHow to Make It
- 1
Cut 500g white fish into portions, season with salt, and fry in 25ml oil until golden.
- 2
Coarsely grate 2 carrots and finely dice 2 onions.
- 3
Heat 25ml oil in a pan and sautƩ the onions until soft.
- 4
Add the grated carrots and cook over medium heat for 15 minutes until tender.
- 5
Stir in 2 tbsp tomato paste and cook for 5 minutes, adding a splash of water if too dry.
- 6
Spread half the vegetable mixture in a dish and place the fried fish on top.
- 7
Cover with the remaining vegetables, let it cool completely, and chill for 4 hours.
- 8
Serve cold to allow the sweet vegetable aromatics to penetrate the fish.
Frequently Asked Questions
Which fish is best?+
Cod, pollock, or hake are traditional choices for their firm, white texture.
Why serve it cold?+
The flavors develop significantly as the dish chills and the vegetable juices infuse the fish.
Can I use celery?+
Yes, adding diced celeriac or celery root is a very common regional variation.
How long does it keep?+
It stays delicious in the refrigerator for up to 3 days.
Mundo Match
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