Peel and finely chop the garlic cloves. Peel tomatoes, cut into quarters and remove seeds. Cut fish fillet into 3 cm cubes. Heat butter and fry garlic, tomatoes and fish pieces briefly. Season with salt, ground cloves, pepper and paprika.
Cut the onion into slices, glaze and add to the soup. Pour in the hot vegetable soup and fish stock and add the long grain rice. Simmer the soup on low heat for 10 minutes. Serve soup with finely chopped parsley.
Tip from Ilka: If you prepare the long-grain rice separately and pour the finished soup over it, the long-grain rice retains more bite.
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