INGREDIENTS
2 TBSP. olive oil
2 medium size potatoes, peeled and diced
2 medium size carrots, diced
2 medium size onions, diced
3 cloves garlic, minced
8 to 10 cups fish or chicken stock, water, or any combination
Salt and pepper, to taste
1 1/2 lbs. sea bass
1/2 cup minced fresh parsley
DIRECTIONS
In a large saucepan, heat oil over medium-high heat.
Add potatoes and carrots and cook stirring, until the potatoes begin to brown.
Add the onions and garlic and continue to cook, stirring until the onion softens.
Add the stock 2 cups at a time.
Simmer over medium-low heat for 10 minutes; taste for seasoning and add the rice.
Cook until the rice and vegetables are tender, another 20 minutes.
Cut the fish into 4 to 6 pieces and add to the soup; cook just until a thin bladed knife passes through one of the pieces of sea bass easily, about 6 to 8 minutes.
Sprinkle with parsley.
