Once the vegetables are softened, add a splash of water to help them soften further, and add the chopped vegetable bouillon cube.

When the vegetables are tender, add enough hot water and the potato, sliced.

When the potato is soft, add the fish fillets and cook for about 3 to 5 minutes. Make a few shallow cuts in the skin of the fillets, or remove the skin if you prefer, as it will shrink when heated.

After 5 minutes, add oregano and more salt to taste. Add the cheese, stir well, then add the milk. The soup is ready.