Corn porridge with fish and pears

Peel, wash, and cut the carrot into strips.

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

Wash the fish and cut it into small pieces.

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

Sauté carrots and onions in 50 ml of oil.

Sprinkle the fish fillet with salt and black pepper.

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

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

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

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