Wheat porridge with fish and quince

3 servings

45 minutes

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

Energy value per serving

• Calories: 667.8
• Proteins: 30.1g
• Fats: 29.1g
• Carbohydrates: 69.9g

Ingredients

• Fish fillet: 300 g
• Wheat groats: 300 g
• Quince: 200 g
• Olive oil: 4 tbsp
• Tomato paste: 1 tbsp
• Ground black pepper: to taste
• Salt: to taste

Cooking steps

1. Wash the fish and cut it into portion-sized pieces.

   Required ingredients:

   • Fish fillet: 300 g

2. Wash the quince, remove the core, cut into 2-4 pieces.

   Required ingredients:

   • Quince: 200 g

3. Sprinkle the fish fillet with salt and pepper.

   Required ingredients:

   • Fish fillet: 300 g
   • Salt:  to taste
   • Ground black pepper:  to taste

4. Heat olive oil in a deep pan, add pre-washed wheat groats, tomato paste, and pepper.

   Required ingredients:

   • Olive oil: 4 tablespoons
   • Wheat groats: 300 g
   • Tomato paste: 1 tablespoon
   • Ground black pepper:  to taste

5. Pour 400 ml of water into the pot and bring it to a boil.

6. Then place the fish and pieces of quince in the pot and cook until done.

   Required ingredients:

   • Fish fillet: 300 g
   • Quince: 200 g