Corn Porridge with Fish and Pears
⏳ Time
45 minutes
🥕 Ingredients
11
🍽️ Servings
4
Description
Recipe taken from the book 'Delicious Porridges. 365 Best Recipes.'
Ingredients
- Sole fillets - 17.6 oz
- Corn Grits - 7.1 oz
- Carrot - 7.1 oz
- Onion - 10.6 oz
- Pears - 14.1 oz
- Olive Oil - 3 fl oz
- Passata Tomato Sauce - 1 tablespoon
- Red Long Chili Peppers - 1 teaspoon
- Savory - 1.8 oz
- Ground Black Pepper - to taste
- Salt - to taste
Step by Step guide
Step 1
Peel, wash, and cut the carrot into strips.
Step 2
Peel, wash, and slice the onion into half-rings.
Step 3
Rinse the fish and cut it into small pieces.
Step 4
Wash the pears, remove the core, and cut each into two to four pieces.
Step 5
Sauté the carrot and onion in 50 ml of oil.
Step 6
Sprinkle the fish fillet with salt and black pepper.
Step 7
Heat the remaining oil in a pot, add the corn grits, tomato paste, and ground red pepper.
Step 8
Pour 500 ml of water into the pot and bring it to a boil.
Step 9
Then add the fish and pears to the pot and cook until done under a lid on very low heat.
Step 10
Serve the finished porridge on plates and garnish with sprigs of savory.
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