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A MONK'S SUPPER

DIRECTIONS

Wash all the fish under cold running water. Put the heads and trimmings into an aluminum or enamel stockpot. Cover with cold water and add one of the onions, the salt and pepper, the bay leaf, and the thyme. Bring to a boil, skim, and reduce heat; simmer about 15 minutes, or until the fish can be flaked with a fork. Add the little fillet during the last three minutes of cooking time.
Strain the fish into a colander set over a large bowl. Pick out all the fish from the bones and heads; reserve. Return the fish broth to the pot, add the canned tomatoes, and boil rapidly until it has reduced to two cups. Meanwhile, chop up the remaining onion, and fry it gently in the olive oil in a large heavy skillet with cover. Stir in the rice and pour in the boiling broth. Stir once around with a fork, reduce heat to very low, cover, and cook, undisturbed, for 20 minutes. Check to see if all liquid is absorbed; if not, continue cooking about five minutes longer with the lid askew. Just before serving, stir in the reserved fish bit and flakes, recover for a minute or two to heat through, and sprinkle with minced parsley.