Corn porridge with fish and pears

4 servings

45 minutes

The recipe is taken from the book "Appetizing porridges. 365 best recipes.

Energy value per serving

• Calories: 598
• Proteins: 29.4g
• Fats: 27.1g
• Carbohydrates: 62.1g

Ingredients

• Fish fillet: 500 g
• Corn grits: 200 g
• Carrot: 200 g
• Onion: 300 g
• Pears: 400 g
• Olive oil: 100 ml
• Tomato paste: 1 tbsp
• Ground red pepper: 1 tsp
• Savory: 50 g
• Ground black pepper: to taste
• Salt: to taste

Cooking steps

1. Peel, wash, and cut the carrot into strips.

   Required ingredients:

   • Carrot: 200 g

2. Peel the onion, wash it, and cut it into half rings.

   Required ingredients:

   • Onion: 300 g

3. Wash the fish and cut it into small pieces.

   Required ingredients:

   • Fish fillet: 500 g

4. Wash the pears, remove the core, and cut each into two to four pieces.

   Required ingredients:

   • Pears: 400 g

5. Sauté carrots and onions in 50 ml of oil.

   Required ingredients:

   • Carrot: 200 g
   • Onion: 300 g
   • Olive oil: 100 ml

6. Sprinkle the fish fillet with salt and black pepper.

   Required ingredients:

   • Fish fillet: 500 g
   • Ground black pepper:  to taste
   • Salt:  to taste

7. Heat the remaining oil in a pot, add cornmeal, tomato paste, and ground red pepper.

   Required ingredients:

   • Olive oil: 100 ml
   • Corn grits: 200 g
   • Tomato paste: 1 tablespoon
   • Ground red pepper: 1 teaspoon

8. Pour 500 ml of water into a pot and bring it to a boil.

9. Then place the fish and pears in the pot and cook covered on very low heat until done.

   Required ingredients:

   • Fish fillet: 500 g
   • Pears: 400 g

10. Serve the cooked porridge in plates and garnish with sprigs of savory.

    Required ingredients:

    • Savory: 50 g