Wheat Porridge with Fish and Quince
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0
⏳ Time
45 minutes
🥕 Ingredients
7
🍽️ Servings
3
Description
This recipe is taken from the book 'Delicious Porridges: 365 Best Recipes'.
Ingredients
- Sole fillets - 10.6 oz
- Buckwheat Groats - 10.6 oz
- Quince - 7.1 oz
- Olive Oil - 4 tablespoons
- Passata Tomato Sauce - 1 tablespoon
- Ground Black Pepper - to taste
- Salt - to taste
Step by Step guide
Step 1
Rinse the fish and cut it into portion-sized pieces.
Step 2
Wash the quince, remove the core, and cut it into 2–4 pieces.
Step 3
Sprinkle the fish fillet with salt and pepper.
Step 4
Heat the olive oil in a deep skillet, add the rinsed wheat groats, tomato paste, and pepper.
Step 5
Pour 400 ml of water into a pot and bring it to a boil.
Step 6
Then add the fish and quince pieces to the pot and cook until done.
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