Fish a la Fifi

7 oz (200g) frozen fish fillet
7 oz (200g) short-grain rice (pudding rice)
1 leek 
1 hard-boiled egg
2 tomatoes, diced
1 tablespoon olive oil
A few leaf of basil

Defrost the fish fillet. 
Cook the rice with two cups of water until almost mushy.
 Remove from the stove.

Clean the leek, halve it lengthways, wash it thoroughly, 
and cut into very thin strips. Peel the egg and chop finely.

Fry the fish in olive oil on both sides. Add the leek and tomatoes,
and fry together with the fish for another five minutes, 
Remove from the heat and break up the fish with a fork. 
Stir in the rice and the chopped egg. Cut the basil leaves into small strips 
and sprinkle over the food before feeding. Feed in portion.


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