2 fillets of white fish (hake, monkfish, or any fish of your preference)
½ onion
3 carrots
½ red pepper
1 garlic clove
1 leek
1 handful of fresh parsley
1 large grated tomato
⅓ cup rice
fish stock
olive oil
salt
1
Finely cut the vegetables.
2
In a pan with a drizzle of olive oil, sauté the vegetables for 7-8 minutes. Add the grated tomato, parsley and fish stock.
3
When it starts to boil, add the rice and cook for 18-20 minutes. With 10 minutes of cooking left, add the fish cut into pieces and add salt to taste.
4
Serve hot in individual bowls.
Ingredients
2 fillets of white fish (hake, monkfish, or any fish of your preference)
½ onion
3 carrots
½ red pepper
1 garlic clove
1 leek
1 handful of fresh parsley
1 large grated tomato
⅓ cup rice
fish stock
olive oil
salt
Directions
1
Finely cut the vegetables.
2
In a pan with a drizzle of olive oil, sauté the vegetables for 7-8 minutes. Add the grated tomato, parsley and fish stock.
3
When it starts to boil, add the rice and cook for 18-20 minutes. With 10 minutes of cooking left, add the fish cut into pieces and add salt to taste.
4
Serve hot in individual bowls.
