Rice Porridge with Fish and Zucchini in Fish Broth
⏳ Time
45 minutes + 2 hours
🥕 Ingredients
19
🍽️ Servings
6
Description
Recipe taken from the book 'Delicious Porridges. 365 Best Recipes'.
Ingredients
- Sole fillets - 14.1 oz
- Courgette - 7.1 oz
- Rice - 10.6 oz
- Pea shoots - 1.8 oz
- Clarified Butter - 1.8 oz
- Vegetable Oil - 5 tablespoons
- Fish Oil - 13 fl oz
- Parsley - to taste
- Bay leaf - 3 pieces
- Onion - 2 heads
- Tomatoes - 2 pieces
- Adjika - 1 tablespoon
- Celery salt - 1 bunch
- Thyme - 1 bunch
- Black Cumin (Cumin) - to taste
- Cinnamon - to taste
- Ground Black Pepper - to taste
- Salt - to taste
- Red Long Chili Peppers - to taste
Step by Step guide
Step 1
Rinse the rice and peas, soak them in cold water for 2 hours.
Step 2
Peel, wash, and slice the onion into half-rings.
Step 3
Rinse the fish.
Step 4
Wash the zucchini, peel, remove the seeds, and cut into large pieces.
Step 5
Wash the tomatoes, pour boiling water over them, peel, and slice.
Step 6
Wash the herbs and chop finely.
Step 7
Rinse the bay leaves with cold water.
Step 8
Cut the fish fillet into pieces, place it in a pot, add the onion, celery, pepper, adjika, cumin, thyme, tomatoes, and vegetable oil.
Step 9
Sauté the fish and vegetables for 10 minutes, then add the zucchini, red pepper, salt, bay leaves, pour in some broth, and simmer for 20 minutes.
Step 10
3 minutes before cooking is done, remove the bay leaves and thyme.
Step 11
Cook the rice and peas separately in the fish broth, place in a deep bowl, dress with clarified butter, sprinkle with cinnamon, mix, mound on a plate, and create a well in the center.
Step 12
Place the cooked fish and zucchini in the well.
Step 13
Drizzle the finished dish with sauce, garnish with parsley sprigs, and serve.
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