Rice Porridge with Fish and Eggplant
⏳ Time
45 minutes + 2 hours
🥕 Ingredients
17
🍽️ Servings
4
Description
Recipe taken from the book 'Delicious Porridges. 365 Best Recipes'.
Ingredients
- Sole fillets - 7.1 oz
- Eggplants - 7.1 oz
- Rice - 10.6 oz
- Clarified Butter - 1.8 oz
- Vegetable Oil - 5 tablespoons
- Parsley - 5 sprigs
- Bay leaf - 3 pieces
- Onion - 2 heads
- Tomatoes - 2 pieces
- Adjika - 1 tablespoon
- Celery salt - 1 bunch
- Thyme - 1 stem
- Black Cumin (Cumin) - to taste
- Red Long Chili Peppers - to taste
- Ground Black Pepper - to taste
- Salt - to taste
- Cinnamon - to taste
Step by Step guide
Step 1
Rinse the rice and soak it in cold water for 2 hours.
Step 10
Cook the rice separately, place it in a deep bowl, season with clarified butter, sprinkle with cinnamon, mix, mound it on a plate, and make a well in the center.
Step 11
Place the cooked fish and eggplants in the well.
Step 12
Drizzle the finished dish with sauce, garnish with parsley sprigs, and serve.
Step 2
Peel, wash, and slice the onion into half-rings.
Step 3
Rinse the fish fillet.
Step 4
Wash the eggplants, peel them, cut them into large pieces, and blanch in boiling water for 5 minutes.
Step 5
Wash the tomatoes, pour boiling water over them, peel the skin, and slice them.
Step 6
Wash the herbs and chop them finely.
Step 7
Cut the fish fillet into pieces, place it in a deep frying pan, add the onion, celery, black pepper, adjika, cumin, tomatoes, and vegetable oil.
Step 8
Fry the fish and vegetables for 10 minutes, then add the eggplants, red pepper, salt, bay leaves, thyme, pour in a little water, and simmer for 20 minutes.
Step 9
3 minutes before it’s done, remove the bay leaves and thyme.
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