Rice porridge with fish and zucchini in fish broth
6 servings
45 minutes
The recipe is taken from the book "Appetizing porridges. 365 best recipes.
1
Wash the rice and peas, soak in cold water for 2 hours.
- Rice: 300 g
- Dried peas: 50 g
2
Peel the onion, wash it, and cut it into half rings.
- Onion: 2 heads
3
Wash the fish.
- Fish fillet: 400 g
4
Wash the zucchini, peel it, remove the seeds, and cut it into large pieces.
- Zucchini: 200 g
5
Wash the tomatoes, pour boiling water over them, peel the skin off, and slice them.
- Tomatoes: 2 pieces
6
Wash the greens and chop them finely.
- Parsley: to taste
7
Rinse the bay leaf with cold water.
- Bay leaf: 3 pieces
8
Cut the fish fillet into pieces, place it in a pot, add onion, celery, pepper, adjika, cumin, thyme, tomatoes and vegetable oil.
- Fish fillet: 400 g
- Onion: 2 heads
- Celery: 1 bunch
- Ground black pepper: to taste
- Adjika: 1 tablespoon
- Caraway: to taste
- Wild thyme: 1 bunch
- Tomatoes: 2 pieces
- Vegetable oil: 5 tablespoon
9
Fry fish and vegetables for 10 minutes, then add zucchini, red pepper, salt, bay leaf, pour in some broth and simmer for 20 minutes.
- Zucchini: 200 g
- Ground red pepper: to taste
- Salt: to taste
- Bay leaf: 3 pieces
- Fish stock: 400 ml
10
Remove the bay leaf and thyme 3 minutes before it's done.
- Bay leaf: 3 pieces
- Wild thyme: 1 bunch
11
Boil rice and peas separately in fish broth, place in a deep bowl, season with melted butter, sprinkle with cinnamon, mix, mound on a plate and create a funnel-shaped indentation.
- Rice: 300 g
- Dried peas: 50 g
- Fish stock: 400 ml
- Clarified butter (ghee): 50 g
- Cinnamon: to taste
12
Place the prepared fish and zucchini in the indentation.
- Fish fillet: 400 g
- Zucchini: 200 g
13
Pour the sauce over the prepared dish, garnish with parsley sprigs, and serve at the table.
- Parsley: to taste
