Zapiekanka Rybna

Name: Zapiekanka Rybna (Marianna’s fish pie)
Yield: Serves Four
Cuisine: Poland
Ingredients: potatoes, 900 g (2 lb), mashed; paprika, 2 pinches; marjoram or dill, as garnish; grated cheese, enough to cover the dish; mayonnaise, 1½ tbs; butter, 15 g (½ oz); small onion, ½, sliced; sour cream, 1½ tbs; canned fish, e.g. tuna, 400 g (14 oz); canned fish, e.g. tuna, 400 g (14 oz); marjoram or dill, as garnish; marjoram or dill, as garnish

Marianna’s fish pie

Preparation info

Serves
Four

Difficulty
Easy

Appears in

North Atlantic Seafood

By Alan Davidson

Published 1980

About

Fresh fish is not always available in Poland, but canned fish is. Here is the recipe of a gifted Warsaw cook, Marianna Piasek, for turning any sort of canned fish into a ‘pie’, delicious, and quickly made.

Ingredients

canned fish, e.g. tuna, 400 g (14 oz)
butter, 15

Europe
Poland
Fish course
Pescatarian
Gluten-free
Eastern Europe

Method

If there is a lot of oil with the fish in the can, drain off the excess. Then combine the fish with the butter, mayonnaise, sour cream and sliced onion in an ovenproof dish. Sprinkle the paprika over the mixture, then cover it with the mashed potato and add the grated cheese on top. Bake it for about 30 minutes in a moderate to moderately hot oven (375°F, 190°C, gas 5), so that the top is light