Fragrant undisturbed for the figure, but still a hearty soup, the preparation of which will take a maximum of 20 minutes. A great option for dinner - proteins, vegetables and a small amount of carbohydrates, in short - one benefit.
Onion clean, cut into cubes. Fennel cut out a dense core and cut into cubes, like a onion. Garlic grind in any way. Fry vegetables until light Golden in vegetable oil, I have olive.
Add the rice (I had basmati). Add half a teaspoon of Cayenne or red hot peppers.
Pour one and a half - two liters of boiling water and cook 7-8 minutes. The amount of water depends on how thick you want the soup.
Meanwhile, cut the fish in small pieces.
Defrost seafood. I take them out of the freezer in the morning, they're in the fridge until the evening. Then they need a couple of minutes to hold in a sieve under cold running water. You can defrost in any other way.
Beans (canned or cooked Cup), tomatoes in own juice, fish, seafood, and olives are added to the pan, allow to boil. Add about a tablespoon of salt (olives are salty!), half a teaspoon of sugar and a couple tablespoons of brine from under the olives. Let the soup boil 3 minutes and remove from heat. I also usually put a couple of Basil sprigs for flavor.
Now the soup should infuse for 10-15 minutes, then serve. Check only for salt-sugar.