Start this recipe by making the stock base. In a large pan heat the olive oil and sweat all the vegetables cut roughly together with the fish bones and peppercorns. Once the vegetables are softened add 3lts water and the bay leaves and bring to the boil and simmer for 45min. Allow to rest for 30 min and then pass through a fine strainer. Continue to make the soup. Fry the diced onions, leeks and garlic, cut the fish in small pieces and sauté with the vegetables. Add the tomato concentrate and then the fish stock, bring to the boil and then add the uncooked rice lemon juice and seafood. Allow the rice to cook for approximately 15 minutes add the chopped tomatoes and herbs and simmer until the rice is well cooked. Adjust with salt pepper and serve.