Rice Soup And San Pietro

Preparation:

Preparation: Clean and wash the fish, put it to cook together with the carrot, celery, tomato, a bay leaf and a liter and a half of hot water; season with salt, a few grains of black pepper and two tablespoons of oil. From when it starts to boil, calculate 8 minutes, then take the fish and vegetables (which you will discard all except the tomato) and filter the broth which you will then put back on the heat. As soon as it starts boiling again, pour the rice and cook for 15 minutes. In the meantime, take care of the boiled fish by depriving it of any residual skin and bones and cutting it into strips; remove the skin from the tomato and cut it into wedges. Pour the rice soup into bowls and garnish with the St. Peter's strips, a tomato wedge and a pinch of thyme.