Polish Fish Bigos

The definition of ecstasy is sitting down to a plate filled with Polish Fish Bigos, pierogi, garden tomatoes covered with olive oil and balsamic vinegar accompanied by a nice glass of red wine.  

This recipe comes from  the Bigos Bar website first developed by Mike Oborski, the honorary counsel of the Republic of Poland in Kidderminister, England. The national dish of Poland is bigos and this is one of many variations. Rick likes this dish with a glass of full flavored Martin Ranch Grenache.

You can read about Rick Podowski's reaction to this dish in The Winning Certificate

Serves 4 to 6

1 ounce dried mushrooms

1 1/2 pounds of fresh fish (cod, halibut, haddock) cut into 1 inch thick steaks, skinned and boned

2 cups boiling water

1 1/2 lbs cabbage shredded

1 lb fresh sauerkraut

4 tablespoons vegetable oil

1/2 cup chopped onions

Salt and pepper

1/2 teaspoon marjoram

1 teaspoon Hungarian paprika

Place the mushrooms in a small mixing bowl, cover with boiling water, and let them soak at room temperature for about 1 hour, until they are soft. Drain them in a sieve set over a mixing bowl, and set the mushrooms and liquid aside separately. 

Drain the sauerkraut, wash it under cold running water, and let soak in cold water for 10 to 20 minutes, depending upon its acidity. Squeeze the sauerkraut, a handful at a time until it is dry. Set aside in a bowl.

In a 2 1/2 to 3-quart enameled or stainless steel casserole, heat the oil over moderate heat. Stir in the onions and, stirring constantly, cook for 4 to 6 minutes, or until they are soft and translucent. 

Stir in the salt, pepper, marjoram, cabbage, paprika, mushrooms, 1/2 cup of the mushroom liquid and the sauerkraut. Bring to a boil over high heat. Cover the casserole, reduce the heat and simmer for 45 minutes.

 Add the fish chunks and the remaining mushroom liquid, and toss the ingredients together lightly. Re-cover the casserole and simmer for another 20 minutes, or until the fish feels firm when prodded with a finger. 

Serve the bigos directly from the casserole or from a heated tureen.

Martin Ranch Winery

Dan Martin is a fifth generation Californian whose ancestors came to Monterey in the 1850's to take part in the gold rush, instead of which they became ranchers in the Monterey Bay area.

Dan studied agricultural education, and spent the next twenty-two years in produce distribution and groceries. For seven years he owned three small groceries, but in 1989 the Loma Prieta earthquake did so much damage to one of his stores that he decided to close all three and go into the wine business. Along with Therèse his wife and business partner, he purchased seventeen acres and started the vineyard in 1992. In 2002, they had their first commercial crush of 625 cases and by 2004, they had increased production to 3500 cases.

At the 2009 California State Fair Commercial Wine Competition, the J.D. Hurley 2009 Sauvignon Blanc won a Gold medal. The 2005 Estate Cabernet, the 2006 Dos Rios Cabernet, the 2006 Santa Clara Valley Syrah, the 2007 Lester Family Vineyards Syrah, and 2008 Malbec all won silver medals.

Visitors to the winery are invited to pick vegetables from the garden.