Fish And Rice Pie

• 2 cans tuna in olive oil
• 1 salmon fillet
• 2 cups rice aromatic
• 3 1/2 cups water
• 50 milliliters white wine
• 1 bay leaf
• 1 onion
• 2 garlic cloves
• 4 tablespoons olive oil
• 2 tablespoons crushed tomatoes
• 1 tablespoon ground pepper
• smoked sausage sliced for garnish
• 1 vegetable bouillon

1. Bring water to heat.
2. Heat 2 tablespoons of olive oil in a pan, add 1 garlic clove, and fry for about 1 minute, until it begins to release its aroma. Add the rice, and fry, stirring constantly, for 2 to 3 minutes. Add the boiling water, and stir to loosen. Season with a pinch of salt and half of the vegetable bouillon. Simmer, on low heat, until the rice is cooked.
3. In another pan, heat the remaining olive oil, add onion and 1 garlic clove. When the onion starts to become translucent, add the tomatoes, pepper, and bay leaf. Season with salt, or with the other half of vegetable bouillon. Add the salmon slice, and cook for about 10 minutes.
4. Remove the salmon and shred, removing skin and bones.
5. Add the salmon and tuna to the stew.
6. Preheat the oven to 200 degrees Celsius.
7. Put a layer of rice in a baking pan, fill with the fish, and cover with another layer of rice.
8. Garnish with smoked sausage, and bake until the top turns brown, and the sliced smoked sausage become crispy.
9. Optionally, sprinkle with grated cheese before baking to a gratin.

tuna, salmon fillet, rice aromatic, water, white wine, bay leaf, onion, garlic, olive oil, tomatoes, ground pepper, sausage, vegetable bouillon

Taken from www.yummly.com/recipe/Fish-and-Rice-Pie-895868 (may not work)