Croutons (cubes of bread fried in oil or butter until
golden)
Method:
Fry
(sauté) the
onion in the butter in a saucepan for 2 minutes
until softened but not browned.
Add the tomatoes,
milk, stock, thyme and rice. Bring to the boil,
reduce the heat, cover and simmer for 10 minutes.
Stir, add the broccoli and simmer for 3 minutes. Add
the fish and a little salt and pepper and cook for a
further 3-5 minutes or until the fish is tender but
still holds its shape.
Taste and reseason if
necessary. Ladle into soup bowls and garnish with
the croutons before serving.