Hearty Fish Soup
|Onion||1 Large, chopped|
|Garlic||1 Clove (5 gm), crushed|
|Celery sticks||3 , diced|
|Canned tomatoes||28 Ounce (2 Cans, 14 Ounce Or 397 Grams Each)|
|Fish stock/Chicken stock||1 1⁄2 Pint (900 Milliliter)|
|Dried oregano||1⁄4 Teaspoon|
|Dried basil||1⁄4 Teaspoon|
|Dried rosemary||1⁄4 Teaspoon|
|Long grain rice||2 1⁄2 Ounce (65 Gram)|
|Sliced green beans||8 Ounce (250 Gram)|
|Cod fillets/Halibut fillet||1 1⁄2 Pound, cut into cubes (750 Grams)|
|Chopped parsley||2 Tablespoon|
Heat the oil in a saucepan.
Add the onion, garlic and celery and fry until softened.
Stir in the tomatoes with their juice, stock, herbs and rice.
Bring to the boil, then cover and simmer for 10 minutes.
Add the beans and continue simmering, covered, until the rice is tender.
Add the fish and simmer for 5 minutes or until the fish is tender.
Adjust the seasoning and sprinkle with parsley.