Rsotto with Vegetables and Fish

1 lb.your favorite fish,
1 c. risotto,
1 qt. good fish stock,
2 oz. leeks,
2-3 oz. shallots,
2 oz. red pepper,
2 oz. green pepper,
1/2 avocado,
6 oz. tomato,
2 oz. carrots,
1 ear corn,
4 oz. zuchinni,
2 oz. celery,
3 oz. button mushrooms,
4 garlic cloves, 1 T. salt,
1/4-1/2 tsp. black pepper