Tag: Ryba

Fish Soup with Tomatoes

  • Here is another recipe adapted from some of my Polish soup books.
  • It is a very filling chunky soup – nearly a meal in itself.

INGREDIENTS

  • 350g of white fish (cod, haddock or pollock)
  • 1 large onion – chopped
  •  2 -3 tablespoon sunflower oil to fry the onions
  • ¼ of a large celeriac or 4 stalks of celery – chopped into small pieces.
  • 1 leek – the white part – chopped into rings
  • 1 carrot – coarse grated.
  • 1 tin of chopped tomatoes
  • 1 ½ to 2 litres of vegetable stock
  • 1 bay leaf
  • 4 peppercorns
  • Salt & Pepper, if needed, to taste
  • *
  • 75 g macaroni or other small pasta – cooked.
  • Large handful of chopped flat leaved parsley to serve.

METHOD

  • Gently fry the onions in the sunflower oil without browning.
  • Add the celery, leek and carrot, mix and fry a little longer.
  • Add the vegetable stock, bay leaf and peppercorns.
  • Bring to the boil and then simmer gently until the vegetables are soft.
  • Add the can of tomatoes and simmer a little longer.
  • Add the pieces of fish and simmer for around 10 minutes.
  • Break up the cooked fish into smaller pieces.
  • Add the cooked macaroni and heat for another minute or two.
  • *
  • Season if necessary (might not be needed)
  • Serve with chopped parsley of top.

Royal Doulton Carnation soup plate.

Fish Pulpety

  • There are several Polish saying around fish.
  • My father used to say – ryba lubi pływać – which translates as – “Fish likes to  swim”  -this means – “You have to have a drink when eating fish” or  “You have to eat some fish when having a drink (of alcohol).”
  • If one gets an invitation  –  na rybkę (for a little fish)  – it means  – “come over for a drink (and some fish).
  • A third one translates as  – “Fish, to taste right, must swim three times – in water, in butter and in wine”.
  • *
  • Pulpety are usually little “meat” balls – cooked by simmering in stock. 
  • Here they have been made with cooked white fish.
  • * 
  • They can be served with sauces or dips or served in soups.

Ingredients

  • 150g cooked white fish
  • 1 onion chopped
  • 30g white breadcrumbs – moistened with a little water or stock if available
  • 1 tablespoon of dried breadcrumbs
  • 1 egg
  • 1 tablespoon of  plain flour
  • Salt & Pepper
  • *
  • Plain flour for shaping balls

Method

  • Mix fish, onion and bread together using a mincer or mini chopper.
  • Add eggs, dried breadcrumbs, flour and salt & pepper.
  • Make small balls using flour to coat.
  • Boil in salted water or vegetable stock.

Option

  • Fry the chopped onion in a little butter first.
  • Served alone –  add your favourite sauces or dip.
  • Served in a light “green” vegetable soup.