Clean the fish fillet, acidify, season with salt and debone, cut into cubes. Sauté leek and onion rings, finely diced carrots, peeled, cut tomatoes, zucchini slices and long grain rice in oil, douse with chicken broth, season, bring to the boil and simmer gently for 10 minutes, then turn off the heat, add the fish cubes and simmer for 15 minutes in the closed pot. Season with wine. Serve sprinkled with parsley.
Tip: Zucchini are a type of pumpkin and therefore low in calories, rich in vitamins and easy to digest – just the thing for a light meal!
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