100g of rice
2 cloves of garlic
In a pot boil the fish in water with salt, bay leaf and parsley. Strain and reserve.
In a separate saucepan prepare a sauce with onion and tomato, add the fish stock and when you add the rice.
Next, bite the garlic with a little parsley, settling, with a few tablespoons d broth and served in soup.
When the rice is tender, add the minced fish, clams and mussels without shells and served