Rice and Salmon or Oriz-based Posna Ribena Sauce with Salmon Fish Soup

I’ve come to the conclusion that fish soup could be one of my favorite foods, especially during the days of lent when we fast. I have a growing variety of fish soups, making it difficult for me to choose a favorite. They’re all endearing in their own special way:
Ingredients:

1 kilogram of fish bones and leftover flesh, primarily salmon heads, spines, ribs, and tails.
1 onion
Celery stalks, two
3 cloves of garlic, 1 carrot
two bay leaves
two tomatoes
1 (espresso size) 1 cup raw rice
One teaspoon of paprika
one teaspoon of salt
1 soup spoon vegetarian
1 tea spoon pepper, cracked

sprinkling of parsley

Water

Clean the fish bones, then put them in a large saucepan.
The onions and garlic have been cleaned and diced; add them to the stew.
Add the celery sticks to the stew after washing and dicing them.
The carrots should be peeled, grated in thin rings, and added to the saucepan.

After washing, cut the tomatoes into quarters.

Grate them, removing the skins before adding the pulp to the saucepan.
To the saucepan, add the bay leaves.

Submerge in water.

Turn down the heat after bringing to a boil.
Slowly simmer the food until the vegetables are tender and the meat begins to come off the bones.
Removing the bones, placing them on a dish, and setting them away.

Reduce the heat and let the broth to boil very gently.

Wait until the bones are cold enough to handle.
Once it is safe to do so, remove the flesh from the bones and throw the rest away.

Put the meat back in the broth.

Bring to a boil the rice along with all the seasonings.
Once the rice is done, simmer on low.