How to cook
Clean and wash the fish, then chop finely and add salt.
Separately, in boiling water, put the chopped onion, chopped carrots, cleaned and sliced peppers, chili peppers, whose tops you've removed, the peeled and chopped tomatoes, peeled and diced potatoes, thyme, olive oil and salt.
Boil until soft, then add the fish and rice.
Before the end of cooking, pour in the chopped olives. Serve the monastery-style fish soup hot, sprinkled with chopped parsley and ground black pepper + 1 slice of lemon.