German Fricasseed Fish – Oma's Fischfrikassee
by: Gerhild Fulson / Oma Gerhild shares easy, authentic German recipes you can trust, rooted in family tradition and featured in her cookbooks.
What's fricasseed fish, aka Fischfrikassee? It's poached fish served in a cream sauce - a delicious way to cook cod, haddock, or sole!
Tender white fish in a rich mushroom cream sauce, paired with buttery parsley potatoes—simple elegance, German-style.
Fricasseeing is a method of cooking whereby you cut meat or fish into pieces and then stew in gravy.
In this recipe, the fish is poached in a stock and then the stock is used to make a creamy gravy.
There's just something about having gravy that's so German! And this one has mushrooms because that was my Mutti's favorite, as well as mine.
Serve this with boiled potatoes and cucumber salad for a traditional German meal.
Ready to make this fricasseed fish?
German Fricasseed Fish – Oma's Fischfrikassee
Fricasseed fish, aka Fischfrikassee, is poached fish served in a cream sauce - a delicious way to cook cod, haddock, or sole!
Prep Time:
15 miutes
Cook Time:
30 minutes
Total Time:
45 minutes
Servings:
makes 4 to 6 servings
Ingredients:
- 1¾ pounds fish fillets
- 1 carrot, chopped
- 1 leek, chopped
- 1 celery stalk, chopped
- 1 onion, quartered
- 3 peppercorns
- 1 bay leaf
- ½ lemon or 1 tablespoon lemon juice
- 3 tablespoons butter
- 1 small onion, finely chopped
- ¼ cup flour
- ½ cup half-and-half cream
- salt, pinch sugar
- ½ can sliced mushrooms (Mutti LOVED mushrooms!)
- parsley or dill to garnish
Instructions:
- Put chopped carrot, leek, quartered onion, peppercorns, bay leaf, ½ teaspoon salt, and lemon into large saucepan. Add four cups of water and stir. Bring to boil, cover, and simmer about 15 minutes. Remove from heat.
- Place fish fillets into liquid in saucepan. Bring to gentle simmer and poach for about 10 minutes.
- Carefully remove fish and set aside.
- Strain poaching liquid and set aside.
- In large saucepan, melt butter. Add onion and sauté until lightly browned.
- Stir in flour until smooth. Add 2½ cups strained poaching liquid and cream. Cook 5 minutes, stirring constantly.
- Add mushrooms. Season with salt and sugar.
- Cut fish into large pieces. Carefully place fish in sauce without breaking. Spoon sauce over fish. Garnish with chopped parsley or dill.
Notes/Hints:
- Use cod, sole, or haddock fillets
- Add ½ cup white wine to stock when poaching fish
- Add 1 tablespoon capers and small can of asparagus tips with the mushrooms
* * * * *
Unless otherwise noted recipe, images and content © Just like Oma | www.quick-german-recipes.com
From Oma's heart to your table
Complete your set today - order now!

Follow Oma on Social Media:
Comments? Questions?
You can leave a comment about this recipe or ask a question...
Pop right over to my private Facebook group, the Kaffeeklatschers. You'll find thousands of German foodies, all eager to help and to talk about all things German, especially these yummy foods.
Meet with us around Oma's virtual table, pull up a chair, grab a coffee and a piece of Apfelstrudel, and enjoy the visit.
-
Jul 24, 25 02:47 PM
A frittata recipe that’s quick and easy, with a German twist. Try this when you need a special supper!
Read More
-
Jul 21, 25 09:13 PM
Authentic Obatzda recipe! This creamy Bavarian beer cheese dip is perfect for Oktoberfest. Serve with pretzels for the best German party snack.
Read More
-
Jul 10, 25 08:07 PM
This one-pan Brathähnchen is my easy German roast chicken ... crispy, juicy, and perfect for lazy weekends or cozy dinners.
Read More
Words to the Wise
"As a face is reflected in water, so the heart reflects the real person."
Proverbs 27:19 (NLT)