Ingredients | Serves 4-5 

500g Seabass or fish good for poaching

Seafood offcuts like the head, tails, etc. for the broth

Olive oil

2 brown onions, diced

Garlic as much garlic as you want peeled and minced (my nanna uses about a head of garlic because I love it garlicky)

1 tablespoon dried herbs (your choice my nanna used basil and marjoram/ oregano)

5 ripe tomatoes, diced

1 tablespoon tomato paste

1.5 litres water

1 fish stock cube

3 tablespoons chopped parsley

Salt and pepper

1/2 cup of rice

Method

1. In a muslin cloth place the off cuts and tie it with a piece of cooking string.

2. In a large pot add some olive oil and fry the onion until soft and fragrant

3. Stir in the garlic and the dried herbs

4. Add the tomatoes and tomato paste, a cup of water and cook until tomatoes soften

5. Add in the rest of the water with one fish cube stock, parsley and stir with all the other ingredients in the pot

6. Place the offcuts which have been put in muslin on top so the fish can cook and the offcuts flavour the broth

7. Season with salt and pepper

8. Simmer gently for 20-30 minutes (or for longer if you want the broth to be more flavourful). Remove the offcuts.

9. Add in the rice, bring back to a simmer then add in the fish and cook everything gently until the rice and fish is cooked through (about 8-10 minutes). 

11. Serve the soup with some fresh parsley on top and season more if needed.