4 x 150g hake fillets, skinned and boned
3 tablesp. rapeseed or olive oil
100g bacon or locally produced chorizo, finely chopped
1 onion, finely chopped
2 garlic cloves, peeled and very finely sliced
A few sprigs of thyme
250g arborrio rice
100ml white wine or water
600ml chicken stock
A handful of flat-leaf parsley leaves, chopped
2 tablesp. lemon juice
To serve: Seasonal vegetables or salad