- 1 kg whitefish
- 0,4 dl olive oil
- 50 g fresh tomatoes, peeled
- 60 g rice
- garlic, parsley, salt, pepper
Clean the fish and cut into bigger pieces, place it in a stockpot and add 1 litre of cold water. Add oil, salt, garlic to the stockpot.
Cook approximately 20 minutes.
Remove the fish from the pot, straining the remaining broth and set broth to boil again.
Add rice and peeled tomatoes to broth and simmer for 15 more minutes.
Towards the end of cooking, season with pepper and finely chopped parsley.
Drizzle the fish pieces with oil and serve as the main dish.