This German fricasseed fish is one of those comforting dishes I always associate with home-style cooking. I gently poach tender white fish and finish it in a creamy mushroom sauce made from the same flavorful stock. It feels simple, traditional, and deeply satisfying, especially when served with boiled potatoes and a crisp cucumber salad.
Why You’ll Love This Recipe
I love this recipe because it turns mild white fish into something rich and comforting without being heavy. I like how the poaching liquid does double duty, first flavoring the fish and then becoming the base of the sauce. I also enjoy how flexible it is, since I can use cod, haddock, or sole depending on what I have on hand. Most of all, I love how this dish tastes like classic German comfort food straight from an Oma’s kitchen.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
For poaching the fish
1 carrot, chopped
1 leek, chopped
1 celery rib, chopped
1 onion, quartered
3 peppercorns
1 bay leaf
½ teaspoon salt
½ lemon or 1 tablespoon lemon juice
1¾ pound cod, haddock, or sole fillets
For the sauce
3 tablespoons butter
1 small onion, finely chopped
¼ cup all-purpose flour
2½ cups reserved poaching liquid
½ cup half-and-half cream
½ can sliced mushrooms
salt, to taste
1 pinch sugar
chopped fresh parsley or dill, for garnish
Directions
I start by placing the carrots, leek, celery, onion, peppercorns, bay leaf, salt, and lemon into a large saucepan. I add water, bring everything to a boil, then cover and let it simmer gently to build a flavorful stock.
Once the vegetables have simmered, I carefully place the fish fillets into the hot liquid. I bring it back to a gentle simmer and poach the fish until it is just cooked and tender. I remove the fish carefully and set it aside, then strain and reserve the poaching liquid.
To make the sauce, I melt the butter in a saucepan and sauté the finely chopped onion until lightly browned. I stir in the flour until smooth, then slowly add the reserved poaching liquid and the cream, stirring constantly to keep the sauce silky. After a few minutes, I add the mushrooms, season with salt and a pinch of sugar, and let the sauce come together.
I cut the fish into large pieces and gently place them into the sauce, spooning the sauce over the fish. I keep the heat very low and let everything warm through before serving. I finish with fresh parsley or dill.
Servings And Timing
This recipe makes about 4 to 6 servings.
I usually plan on about 15 minutes of prep time and 30 minutes of cooking time, so the entire dish is ready in roughly 45 minutes.
Variations
I sometimes add a splash of white wine to the poaching liquid for extra depth. When I want a more festive version, I stir in capers or add asparagus tips along with the mushrooms. I also like experimenting with fresh herbs, using dill for a lighter flavor or parsley for a more classic taste.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to two days. When reheating, I warm the fish very gently over low heat so it doesn’t break apart or dry out. I avoid boiling the sauce again, as that can affect the texture.
FAQs
Can I use frozen fish for this recipe?
I can use frozen fish as long as it is fully thawed and patted dry before poaching.
What kind of fish works best?
I prefer mild white fish like cod, haddock, or sole because they stay tender and absorb the sauce well.
Can I make the sauce ahead of time?
I can prepare the sauce base ahead, but I like to add the fish just before serving to keep it delicate.
Is this dish traditionally served with potatoes?
I usually serve it with boiled or parsley potatoes, which is very traditional, but rice also works well.
Can I make this recipe lighter?
I sometimes replace the half-and-half with milk, keeping in mind that the sauce will be slightly less rich.
Conclusion
German fricasseed fish is one of those recipes I come back to when I want something comforting yet elegant. I love how the creamy sauce, tender fish, and simple ingredients come together into a dish that feels timeless. Every time I make it, it reminds me why traditional recipes are worth preserving and sharing.
A traditional German comfort dish featuring tender white fish poached in aromatic stock, then served in a creamy mushroom sauce. Perfect with boiled potatoes or rice for a cozy meal.
Total Time:45 minutes
Yield:4 to 6 servings
Ingredients
1 carrot, chopped
1 leek, chopped
1 celery rib, chopped
1 onion, quartered
3 peppercorns
1 bay leaf
½ teaspoon salt
½ lemon or 1 tablespoon lemon juice
1¾ pound cod, haddock, or sole fillets
3 tablespoons butter
1 small onion, finely chopped
¼ cup all-purpose flour
2½ cups reserved poaching liquid
½ cup half-and-half cream
½ can sliced mushrooms
Salt, to taste
1 pinch sugar
Chopped fresh parsley or dill, for garnish
Instructions
In a large saucepan, combine the carrot, leek, celery, quartered onion, peppercorns, bay leaf, salt, and lemon. Add enough water to cover and bring to a boil.
Reduce heat, cover, and simmer for 15–20 minutes to develop a flavorful stock.
Gently place the fish fillets into the hot stock. Bring back to a gentle simmer and poach for about 10 minutes, or until the fish is just cooked through and tender.
Remove the fish carefully and set aside. Strain and reserve 2½ cups of the poaching liquid.
In a separate saucepan, melt the butter over medium heat. Add the finely chopped onion and sauté until lightly browned.
Stir in the flour to form a smooth roux. Gradually whisk in the reserved poaching liquid and cream, stirring constantly until the sauce is smooth and thickened.
Add the sliced mushrooms, a pinch of sugar, and salt to taste. Simmer gently for a few minutes.
Cut the poached fish into large chunks and gently add to the sauce. Spoon sauce over the fish and warm through over low heat.
Garnish with fresh parsley or dill and serve immediately with boiled potatoes or rice.
Notes
Use any mild white fish like cod, haddock, or sole.
Frozen fish is fine if fully thawed and patted dry before cooking.
For added flavor, try adding a splash of white wine to the poaching liquid.
Capers or asparagus tips can be added for variation.
Leftovers can be stored in the fridge for up to two days and gently reheated.
