For the fish, dice the vegetables and sauté lightly in olive oil, pour in the stock and then simmer all the ingredients together covered for 30 minutes. Add the fish and continue simmering until cooked through. For the rice, dice the vegetables and sauté in olive oil with the spice on low heat. Add a knob of butter, rice and stir continuously. Add the tomato juice and 100lts of the fish stock used for the fish, cover and finish in the oven. Once all liquid is absorbed mix well, add parsley season and serve underneath the fish.
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