Mince the clove of garlic with the parsley, one tbsp JUMBO Fish, salt, pepper (peppercorns or ground) and a little dried pepper. Clean the fish, cut into 3 or 4 pieces and add the prepared stuffing.

Heat the oil in a pan, add the onion, salt and tomato diluted with a little water. Cook for 2 minutes and add the fish and leave to simmer over a low heat for 5 minutes.

Add a litre and a half of water and the peeled vegetables. Cook for one hour. Once the vegetables are cooked, remove them with the fish and a little sauce. Add the cleaned rice to the remaining liquid, cover and leave to cook for 15 minutes. Serve the rice on a warmed plate, with the vegetables and the fish.