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Polish Greek Style Fish

  • Author: polishhousewife
  • Prep Time: 15 min
  • Cook Time: 45 min
  • Total Time: 1 hour
  • Yield: 8 1x
  • Category: Fish
  • Method: Stovetop
  • Cuisine: Polish


Make this recipe in advance for a delicious fish dish!



  • 1 pound of carrots, about 5 medium
  • 1 parsnip
  • 2 celery ribs
  • 3 cups water, salted or stock
  • 6 whole allspice berries
  • 1 bay leaf
  • 2 pounds of white fish, cod, hake, pollock, tilapia, walleye, perch, etc. fresh or frozen, thawed
  • salt & pepper
  • 1/2 cup flour
  • 4 tablespoons oil for frying, divided
  • 1 large onion, diced
  • 1 small leek, the white parts only, sliced
  • 1/4 cup tomato paste
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon sweet paprika
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • flat-leaf parsley for garnish


  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 145Β° F (63Β° 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.
  5. Add the fish to a casserole dish and top with the vegetable mixture. Serve warm, chilled, or even at room temp. This is always excellent a day or two after it’s prepared.

Keywords: Polish Greek Style Fish, ryba po grecko