February 9, 2015


1Heat the oil in a saucepan.

2Als ze warm is, add onion and cook until it is translucent.

3Add tomatoes, garlic, tomato paste, oregano, pepper and bay when.

4Bake for 3 up to 4 minutes on medium heat and add water, white wine and fish heads and spines to.

5Bring to a boil, reduce heat and cook covered 45 minutes to 1 hour.

6Stamp and liquify and put it back in the pot.

7Add the potatoes, rice, peas and carrots and cook.

8Add the corn and cook for a few minutes.

9Add eggs, beaten in wire form. Then evaporated milk and cheese with it.

10Before serving, fry the fish fillets and peppered previously floured.

11Place a fillet on each plate with the soup.


1 / 4 cup vegetable oil

2 onions, chopped

3 chopped tomatoes

4 cloves of garlic, mince

2 tablespoons of tomato paste

¾ teaspoon dried oregano

2 yellow pepper, to, entirely, cut in half, seeded and deveined

2 laurierblaadjes

15 cups water

2 cups white wine

2 heads and spines of fish

4 large potatoes, peeled and diced

¾ cup brown rice

½ cup peas

½ cup chopped carrot

10 pieces of corn

10 white fish fillets

7 tablespoons flour

4 Owner, beaten

½ cup evaporated milk

½ cup chopped fresh cheese