Heat oil in a saucepan until hot and add the chopped tomatoes, tomato pasta, and onions. Cook over medium high heat for about 15 minutes, until the tomatoes are well reduced, stirring often.
Reduce the heat to medium low and add the stock and chilies. Simmer uncovered.
Put the rice in a separate pan and scoop 1 1/2 cup of liquid from the tomato mixture to rice. Add 1/2 a cup of additional water and bring to a bowl. Reduce to low and cover with lid. Cook rice for 20 minutes or until the rice is cooked through.
10 minutes before the rice is complete add the fish to the tomato mixture. Submerge the fish and simmer until cooked through.
Hi. I'm Sloane. I'm a 30 year old Food and Beer Blogger in South Florida. I'm married and have two furry children. Life Food and Beer follows me as I explore the world eating and drinking along the way.