Best 2 Polish Fish With Root Vegetables Recipes

**Discover the Culinary Delights of Polish Fish with Root Vegetables: A Symphony of Flavors**

Embark on a culinary journey to the heart of Poland, where the traditional dish of Polish fish with root vegetables awaits. This delectable dish, steeped in centuries of tradition, showcases the harmonious marriage of tender fish, earthy root vegetables, and a medley of aromatic spices, creating a symphony of flavors that will tantalize your taste buds. Our collection of recipes takes you on a guided tour of this Polish classic, offering variations that cater to diverse preferences, dietary restrictions, and cooking expertise. From the classic version brimming with the goodness of carp and an assortment of root vegetables to intriguing interpretations featuring different fish varieties and unique flavor combinations, these recipes celebrate the versatility and timeless appeal of Polish fish with root vegetables.

Let's cook with our recipes!

FISH CHOWDER WITH ROOT VEGETABLES

Fish Chowder with Root Vegetables image

Provided by Food Network Kitchen

Categories main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 12

Ingredients

4 slices bacon
1 tablespoon unsalted butter
2 stalks celery
4 scallions
1/2 large rutabaga (about 1 1/2 pounds), peeled and diced
2 medium Yukon Gold potatoes (about 12 ounces), peeled and chopped
4 to 5 sprigs thyme
Kosher salt and freshly ground pepper
1 8-ounce bottle clam juice
1 1/4 pounds skinless cod, haddock, hake or pollock fillets
3/4 cup half-and-half or heavy cream
1 1/2 cups oyster crackers or 4 crusty dinner rolls, for serving

Steps:

Put the bacon and butter in a medium Dutch oven or other heavy pot. Cook over medium-high heat, turning, until the bacon is crisp, 6 to 8 minutes. Remove to paper towels, leaving the drippings in the pot.
Meanwhile, chop the celery and slice the scallions. Add the celery, rutabaga, potatoes, thyme and all but 2 tablespoons scallion greens to the pot. Season generously with salt and pepper. Cook, stirring, until the vegetables are well coated with the bacon drippings, 2 to 3 minutes.
Pour in the clam juice and 3 cups water, cover and bring to a boil. Open the lid slightly and simmer until the vegetables are tender, about 15 minutes.
Cut the fish into 1 1/2- to 2-inch chunks; add to the pot along with the half-and-half. Cover and simmer until the fish is just cooked through but not falling apart, about 2 minutes; season with salt and pepper.
Divide the chowder among bowls; discard the thyme. Crumble the bacon and scatter over the soup along with the reserved scallion greens. Serve with crackers or rolls.

POLISH FISH WITH ROOT VEGETABLES

Polish Fish with Root Vegetables image

A Christmas Eve favorite in Poland (ryba po grecku na wigilijny stól), this layered main dish is made with your preferred white fish and lots of winter vegetables. You can use almost any white fish here, such as cod, haddock, hake, tilapia, etc. [Recipe originally submitted to Allrecipes.pl]

Provided by Jola

Categories Polish Recipes

Time 1h30m

Yield 8

Number Of Ingredients 12

Ingredients

2 eggs, beaten
¾ cup all-purpose flour
salt and black pepper to taste
2 pounds firm white fish fillets (cod, haddock or halibut), cut into 1 1/2-inch pieces
¾ cup vegetable oil, divided
¼ cup vegetable oil
2 onions, cut in half and thinly sliced
2 carrots, peeled and coarsely grated
1 large parsnip, peeled and coarsely grated
½ celeriac (celery root), peeled and coarsely grated
1 cup water
4 tablespoons tomato paste

Steps:

Place eggs and flour in 2 shallow bowls. Season eggs with salt and pepper. Dip fish pieces first in the beaten eggs, then dredge in the flour.
Heat 3/4 cup vegetable oil in a deep skillet over medium heat until hot. Add fish in batches and fry on both sides until golden, 5 to 8 minutes per batch. Remove fish from skillet and set aside.
Heat remaining 1/4 cup oil in a separate skillet and cook onions until soft and translucent, about 5 minutes. Add carrots, parsnip, and celeriac; mix well. Add water and season with salt and pepper. Cover and simmer on low heat until vegetables are soft, about 30 minutes. Check and add more water if mixture becomes too dry. Stir in tomato paste and simmer for 5 minutes more.
Layer vegetables and fried fish in a 10-inch round serving dish, starting and ending with vegetables.

Nutrition Facts : Calories 362.4 calories, Carbohydrate 25.6 g, Cholesterol 114.7 mg, Fat 17.2 g, Fiber 3.9 g, Protein 26.5 g, SaturatedFat 2.8 g, Sodium 214.8 mg, Sugar 5.7 g

Tips:

Use fresh, high-quality ingredients: Fresh fish and root vegetables will give your dish the best flavor.
Don't overcook the fish: Fish cooks quickly, so be careful not to overcook it. Otherwise, it will become dry and tough.
Season the fish and vegetables well: Salt, pepper, and other spices will help to bring out the flavor of the fish and vegetables.
Roast the vegetables until they are tender and slightly caramelized: This will give them a delicious flavor and texture.
Serve the fish and vegetables immediately: This dish is best served hot. If you must make it ahead of time, reheat the fish and vegetables gently before serving.

Conclusion:

This Polish fish with root vegetables is a delicious and healthy dish that is perfect for a weeknight meal. It is easy to make and can be tailored to your own taste preferences. So next time you are looking for a new fish recipe, give this one a try. You won't be disappointed!