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(Ryba W Galarecie)

Fish in Aspic
(Ryba W Galarecie)


2 lb (900 g) fish (carp, northern pike, salmon, etc.)
2 gelatine packets ( oz/14 g)
Soup vegetables or 2 onions and 2 carrots
Dried herbs: parsley, bay leaf
Salt and pepper


1.   Mix the gelatine in a quarter cup of cold water and set aside for 30 minutes.

2.   Peel the carrots and cut them and the onions into big chunks.

3.   Clean and gut the fish and cut off the head, gills and tail.

4.   Place the soup vegetables in 1 quart (1 l) of water on high heat, and when it starts to boil, put on low heat and cook in a covered pan for 30 minutes. You can also add in the fish head and tail for more taste.

5.   After 30 minutes, take out the fish head and tail if you used it for the broth. Cut the fish meat into 1-inch (2.5 cm) slices and put them back into the broth, cooking on low heat for 20 more minutes.

6.   Drain the liquid from the fish and vegetables, and mix the gelatine into the broth until it completely dissolves.

7.   While the broth and gelatine mix are cooling, throw out everything but the carrots and fish. Dice the carrots.

8.   Put the carrots and fish slices in a bowl or glass baking dish. Then pour the slightly cooled gelatine mix covering everything. Set aside for 2 hours to stiffen. You can garnish this dish with some egg slices and dill.

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