Corn porridge with fish and pears
4 servings
45 minutes
The recipe is taken from the book "Appetizing porridges. 365 best recipes.
Calories598kcal
Proteins29.4grams
Fats27.1grams
Carbohydrates62.1grams
Fish fillet
500
g
Cornmeal (polenta)
200
g
Carrot
200
g
Onion
300
g
Pears
400
g
Olive oil
100
ml
Tomato paste
1
tbsp
Ground red pepper
1
tsp
Ground black pepper
to taste
Salt
to taste
1
Peel, wash, and cut the carrot into strips.
- Carrot: 200 g
2
Peel the onion, wash it, and cut it into half rings.
- Onion: 300 g
3
Wash the fish and cut it into small pieces.
- Fish fillet: 500 g
4
Wash the pears, remove the core, and cut each into two to four pieces.
- Pears: 400 g
5
Sauté carrots and onions in 50 ml of oil.
- Carrot: 200 g
- Onion: 300 g
- Olive oil: 100 ml
6
Sprinkle the fish fillet with salt and black pepper.
- 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.
- Olive oil: 100 ml
- Cornmeal (polenta): 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.
- Fish fillet: 500 g
- Pears: 400 g
10
Serve the cooked porridge in plates and garnish with sprigs of savory.
- Savory (summer savory): 50 g
