Finely cut the vegetables.
In a pan with a drizzle of olive oil, sauté the vegetables for 7-8 minutes. Add the grated tomato, parsley and fish stock.
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.
Serve hot in individual bowls.
Servings 5