Greek-style fish is a traditional Polish Christmas dish.
This traditional Christmas dish has pretty much nothing to do with Greece, only the name.
This dish is usually served , as a starter, cold on family Christmas Eve dinner tables, along with eleven other vegetarian dishes.
Ingredients:
5 carrots
2 onions
1 celery
1 kg of white fish, cod, hake, pollock, tilapia, perch...
1/4 cup tomato paste
6 whole allspice berries
3 bay leaf
salt & pepper
1/2 teaspoon sweet paprika
1 teaspoon dried basil
1 teaspoon dried oregano
leaf parsley for garnish
fat for frying
1l fish or meat stock
1. Shred carrot and celery.
2. Add the veg to a saucepan with stock. Add the bay leaf and allspice. Bring to a boil, reduce heat, and simmer, uncovered, for 15 – 20 minutes.
3. While the vegetables are cooking, heat the fat in a frying pan. Add the fish, cook until it is golden and cooked through.
4. Sauté the onion over medium-high heat until translucent.
5. 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. Add salt if needed.
6. 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.
