Fish is cut into small pieces. Boil the broth from the head, bones, celery, carrot, onion, fennel and basil and strain. Fry the meat is fish in sunflower oil to yellowing, pour part of the oil, add pepper, crushed garlic, chopped parsley and chopped and fried in sunflower oil tomatoes and stew until soft. Cleaned, scalded and rinsed rice, pour 500 ml fish broth, add salt and stew until soft. Before presenting rice ranks in the middle of the plate, but placed around the fish and tomatoes.