Ingredients portion 6
Tilapia fillet 3g
Potatoes 3 pieces
Carrots 1 piece
Onions 1 piece
Pearl grits 1 cup
Salt to taste
Black pepper to taste
Dill 1 bundle
Leeks 1 bundle
Vegetable oil 30 ml
Cooking instructions 30 minutes
1 Wash the fish, cut each piece into 3-4 pieces, put it in a pan of cold water and place on a low heat. The foam rises quickly and should be removed. Rinse the pearl barley at the same time and put it to boil separately.
2 Peel the potatoes, cut them into cubes and add them to the stock.
3 Finely chop the onions, grate the carrots and fry in vegetable oil and salt. Add to the stock.
4 Add the half-cooked pearl barley (swollen but not yet soft) to the stock and season with salt, adding more salt if necessary. Cover and simmer until the barley and potatoes are cooked (about 20 minutes).
5 5 minutes before it is ready, add the pepper. Throw in the finely chopped herbs.
