1 tablespoon olive oil
1 medium onion, finely chopped
1 medium celery, chopped
2 1/2 cups cooked and diced fish
4 cups water
1/4 cup uncooked instant rice
2 teaspoons lemon juice
1 teaspoon dried rosemary
Heat oil in a large saucepan over medium heat. Stir in onion and celery; cook, stirring, until onion is translucent. Pour over onion and celery mixture, stirring just until moistened. Stir in fish. Bring to a boil; cover, reduce heat, and simmer for 5 minutes.
Add water and rice; stir vigorously to incorporate. Stir in lemon juice and rosemary. Simmer for one minute.