Polish-style Sour Fish Stew

Ingredients

In the Polish adaptation of Plučica na kiselo, the dish retains its tangy and sour profile but incorporates Polish flavors and ingredients. The Polish-style Sour Fish Stew uses local Polish fish varieties such as pike or perch, which are readily available in the Baltic Sea region. The stew is seasoned with traditional Polish herbs and spices, such as dill, bay leaves, and allspice, to enhance the flavor profile. Additionally, the Polish version may include root vegetables like carrots and parsnips, which add depth and earthiness to the stew. We alse have the original recipe for Plučica na kiselo, so you can check it out.

• 500g (1.1 lb) fish fillets (pike or perch), cut into chunks 500g (1.1 lb) fish fillets (pike or perch), cut into chunks
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 2 carrots, peeled and sliced 2 carrots, peeled and sliced
• 2 parsnips, peeled and sliced 2 parsnips, peeled and sliced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 2 tomatoes, diced 2 tomatoes, diced
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 500ml (2 cups) fish or vegetable broth 500ml (2 cups) fish or vegetable broth
• 2 tablespoons white vinegar 2 tablespoons white vinegar
• 1 tablespoon sugar 1 tablespoon sugar
• 1 teaspoon dried dill 1 teaspoon dried dill
• 2 bay leaves 2 bay leaves
• 4 allspice berries 4 allspice berries
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 10g, 2g
• Carbohydrates (total, sugars): 15g, 8g
• Protein: 25g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
2. 2.
   Add the sliced carrots, parsnips, and diced red bell pepper to the pot. Cook for 5 minutes, stirring occasionally.
3. 3.
   Stir in the diced tomatoes and tomato paste, and cook for another 2 minutes.
4. 4.
   Pour in the fish or vegetable broth, white vinegar, and sugar. Add the dried dill, bay leaves, and allspice berries. Season with salt and pepper to taste.
5. 5.
   Bring the stew to a boil, then reduce the heat to low and simmer for 15 minutes to allow the flavors to meld together.
6. 6.
   Gently add the fish fillets to the pot, making sure they are submerged in the broth. Cook for an additional 10 minutes, or until the fish is cooked through and flakes easily with a fork.
7. 7.
   Remove the bay leaves and allspice berries from the stew before serving.
8. 8.
   Serve the Polish-style Sour Fish Stew hot with crusty bread or boiled potatoes.

Treat your ingredients with care...

• Fish fillets — Ensure that the fish fillets are fresh and free from any unpleasant odor. If pike or perch is not available, you can use other firm white fish varieties such as cod or haddock as a substitute.

Tips & Tricks

• For a richer flavor, you can marinate the fish fillets in lemon juice and salt for 30 minutes before adding them to the stew.
• Adjust the level of sourness by adding more or less white vinegar according to your preference.
• Garnish the stew with fresh dill before serving to enhance the aroma and add a pop of color.
• If you prefer a thicker stew, you can mix a tablespoon of cornstarch with a little water and add it to the stew during the last few minutes of cooking.

Serving advice

Serve the Polish-style Sour Fish Stew in deep bowls, allowing the flavors to meld together. Accompany it with a side of crusty bread or boiled potatoes to soak up the delicious broth.

Presentation advice

To make the dish visually appealing, arrange the fish fillets on top of the stew and garnish with a sprig of fresh dill. Serve the stew in colorful ceramic bowls to enhance the presentation.