Sweep fish fillets cut into portions, sprinkle with salt and crushed black pepper, bay with white wine and allowed to stand for about 10-15 minutes. Make a light roux of vegetable oil, chopped onion, some tomatoes and flour. Roux diluted with fish broth or hot water. Once the boil in the broth add peeled and cut into small cubes of potatoes and red doamti spicy peppers and finally the fish. after boil 20-25 minutes, thicken the soup with beaten egg yolks diluted with a little cold water and warm broth soup, seasoned to taste with salt, crushed pepper, lemon juice and chopped parsley.