Melt the butter in a soup pot. Fry the onion and the carrot for about 2 minutes. Add the tomato paste and the fish.
Add a splash of Calvados (apple brandy). Ignite. Add the wine.
Incorporate the fish stock and bring to a boil. Add the rice. Reduce the heat and let simmer for 30 minutes.
Add the thyme and bay leave, salt and pepper to taste.
This recipe was downloaded from www.dishbase.com. The permanent address of this recipe is http://www.dishbase.com/recipe/seafood-stew/