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.