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
Salt
Pepper
1
Heat the oil in a saucepan.
2
Als ze warm is, add onion and cook until it is translucent.
3
Add tomatoes, garlic, tomato paste, oregano, pepper and bay when.
4
Bake for 3 up to 4 minutes on medium heat and add water, white wine and fish heads and spines to.
5
Bring to a boil, reduce heat and cook covered 45 minutes to 1 hour.
6
Stamp and liquify and put it back in the pot.
7
Add the potatoes, rice, peas and carrots and cook.
8
Add the corn and cook for a few minutes.
9
Add eggs, beaten in wire form. Then evaporated milk and cheese with it.
10
Before serving, fry the fish fillets and peppered previously floured.
11
Place a fillet on each plate with the soup.
Ingredients
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
Salt
Pepper