How to make it

  • Put fish, onion and tomato in a pot with enough water to cover them and bring to boil.
  • Add salt to taste.
  • When the fish is ready, strain and discard the vegetables from the the broth and return the broth to the pot.
  • Debone the fish, reserving and setting aside the white meat.
  • To the broth, add the zucchini, carrot, celery, potato and olive oil and cook until tender.
  • In a blender, puree 1/3 of the reserved fish meat with all of the cooked vegetables and set aside.
  • Add the rice to the broth and cook.
  • When the rice is almost done, add the reserved puree and fish meat.
  • Cook for and additional 1-2 minutes.
  • Season with pepper and squeeze in lemon juice, as needed.

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