In a pot, add about 8 cups water (2 liters) and cook the rosada fish head with a little salt.

Peel the shrimp or prawns. In another pot, add the shells to 2 cups water (1/2 liter) and cook.

Cut the potatoes into small chunks, breaking them slightly as you cut. Add them to the combined broths and cook until almost tender.

When the potatoes are nearly cooked, add the four slices of rosada fish (one per serving) and cook until done. Then add the peeled shrimp and the reserved fish meat. Cook briefly, then turn off the heat.

Make a mayonnaise with one egg, a little salt, and sunflower oil.

Poach 4 eggs and set aside.

To serve, pour some broth into a bowl, add a spoonful of mayonnaise and stir so it doesn't separate. Add a poached egg, a slice of rosada fish, then more broth, potatoes, and shrimp. Add more mayonnaise to taste when eating, if desired.

Enjoy! By the way, you can also add some clams, but I didn't find any good ones at the market. Even so, it's delicious.