Ryba po Grecku (Polish Fried Cod under Tomato-Vegetable Sauce)

Name: Ryba po Grecku (Polish Fried Cod under Tomato-Vegetable Sauce)
Total time: 55 min
Yield: 4 servings
Cuisine: Polish
Ingredients: 1½ lb cod fillets, cut into 8 pieces; 4 carrots (1 lb), coarsely grated; 3 celery stalks, finely diced; 2 onions, thinly sliced; 14.5 oz can diced tomatoes; 1½ lb baby potatoes; 2 tbsp chopped dill; ⅓ cup flour; ¼ cup oil; 3 tbsp tomato paste; 2 bay leaves; ¼ tsp ground allspice; 1 tsp sweet paprika; 1 tsp sugar; 1 tbsp vinegar; salt; pepper

DinnerPolish55 minServes 4505 kcal38 g protein

Golden pan-fried cod buried under a sweet-sour stew of grated carrot, celery, onion and tomato with bay and allspice. A Polish Christmas Eve favorite that's good any night, warm or cold.

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Ingredients

1½ lb cod fillets, cut into 8 pieces
4 carrots (1 lb), coarsely grated
3 celery stalks, finely diced
2 onions, thinly sliced
14.5 oz can diced tomatoes
1½ lb baby potatoes
2 tbsp chopped dill

From your pantry: ⅓ cup flour, ¼ cup oil, 3 tbsp tomato paste, 2 bay leaves, ¼ tsp ground allspice, 1 tsp sweet paprika, 1 tsp sugar, 1 tbsp vinegar, salt, pepper.

Instructions

Heat 2 tbsp oil in a wide pot over medium heat and cook the onions until soft, 5 minutes. Add the carrots and celery with a pinch of salt and cook, stirring, until softened, 8 to 10 minutes.
Stir in the tomato paste, diced tomatoes, bay leaves, allspice, paprika, sugar and ½ cup water. Simmer, partly covered, until thick and the vegetables are tender, 15 minutes. Finish with the vinegar, salt and pepper; it should taste gently sweet and tangy.
Meanwhile boil the potatoes in salted water until tender, 15 to 18 minutes, drain and toss with half the dill.
Pat the cod dry, season with salt and pepper and dredge in flour. Fry in the remaining 2 tbsp oil in a nonstick skillet over medium-high until golden and just flaking, 3 to 4 minutes per side.
Spread half the vegetables in a serving dish, lay the fish on top and cover with the rest. Sprinkle with dill and serve with the potatoes.

Tip: The traditional base uses grated celery root and parsley root; use them in place of the celery if your store has them. It's even better made a few hours ahead so the fish soaks up the sauce.