Prep time: 15 min
Cook time: 35 hours
Difficult: easy
Yield: 4 servings

Ingredients

1 Tablespoon of Butter
1/4 cup of Onion, diced
1/4 cup of carrots, diced
1/3 cup of tomato paste
1/2 lbs. of white fish, such as cod or halibut, cut in pieces
2 Tablespoons of Calvados (apple brandy)
3/4 cup of White Wine
5 cups of fish stock [could be made with Knorr fish bouillon cubes]
2 Tablespoons Rice
1/2 sprig of thyme
1/2 bay leave
Salt and Pepper
Cayenne Powder for garnish
Chervil (or parsley) for garnish

Directions

Melt the butter in a soup pot.
Fry the onion and the carrot for about 2 minutes.
Add the tomato paste and the fish.
Cook for another 3 to 4 minutes.
Add a splash of Calvados (apple brandy).
Ignite.
Now add the wine.
Incorporate the fish stock and bring to a boil.
Add the rice.
Reduce the heat and let simmer for 30 minutes.
Add the thyme and bay leave..
Salt and pepper to taste..
Garnish with cayenne powder and chervil.