Egyptian Fish Taguen

• 3 tablespoons olive oil
• 1 small onion, finely chopped
• 1 clove

Heat the oil and add the onion and garlic. When the vegetables start to take on colour, add the rice and cook until it turns golden brown. Place half the rice in a small earthenware casserole and top with the fish. Season to taste with salt and freshly ground black pepper. Add remainder of rice and pour over all the fish stock and chopped tomato. Cover casserole and cook in a moderately hot ove