Rice Porridge with Fish and Zucchini in Fish Broth
Main Dishes • Russian
Description
Recipe taken from the book 'Delicious Porridges. 365 Best Recipes'.
Ingredients
- Sole fillets 15 oz
- Courgette 5 oz
- Rice 10 oz
- Pea shoots 0 oz
- Clarified Butter 0 oz
- Vegetable Oil 5 tablespoons
- Fish Oil 15 fl oz
- Parsley to taste
- Bay leaf 3 pieces
- Onion 2 heads
- Tomatoes 2 pieces
- Adjika 1 tablespoon
- Celery salt 1 bunch
- Thyme 1 bunch
- Black Cumin (Cumin) to taste
- Cinnamon to taste
- Ground Black Pepper to taste
- Salt to taste
- Red Long Chili Peppers to taste
Step-by-Step Guide
Step 1
Rinse the rice and peas, soak them in cold water for 2 hours.
Step 2
Peel, wash, and slice the onion into half-rings.
Step 3
Rinse the fish.
Step 4
Wash the zucchini, peel, remove the seeds, and cut into large pieces.
Step 5
Wash the tomatoes, pour boiling water over them, peel, and slice.
Step 6
Wash the herbs and chop finely.
Step 7
Rinse the bay leaves with cold water.
Step 8
Cut the fish fillet into pieces, place it in a pot, add the onion, celery, pepper, adjika, cumin, thyme, tomatoes, and vegetable oil.
Step 9
Sauté the fish and vegetables for 10 minutes, then add the zucchini, red pepper, salt, bay leaves, pour in some broth, and simmer for 20 minutes.
Step 10
3 minutes before cooking is done, remove the bay leaves and thyme.
Step 11
Cook the rice and peas separately in the fish broth, place in a deep bowl, dress with clarified butter, sprinkle with cinnamon, mix, mound on a plate, and create a well in the center.
Step 12
Place the cooked fish and zucchini in the well.
Step 13
Drizzle the finished dish with sauce, garnish with parsley sprigs, and serve.
Cooked This Dish? Share Your Creation!
Snap a photo and let your culinary masterpiece inspire others.
Users Photos
No photos yet. Be the first to share!