Peeled potatoes cut into thin strips. Onion cut into thin half-rings. Figure rinse with warm water.
In a saucepan pour the fish broth and bring it to a boil. In Fig add broth, and after 10 minutes add the potatoes.
In a saucepan, pour the olive oil and preheat it. Fry the onions until golden brown. Add the seafood cocktail, cover and simmer for 5 minutes.
Canned tomatoes peel and chop. Add them to the skillet. Seafood, onions and tomatoes cook for 5-6 minutes, stirring constantly. Add 3-4 tablespoons of tomato juice, soy sauce, lemon juice and spices to taste. All the mix.
In a pan with rice and potatoes, place a mixture of vegetables and seafood. Bring the soup to a boil.
In a saucepan with the finished soup, add chopped greens. Give the soup infuse for 15-20 minutes and serve. Garnish with a thin slice of lemon dish and add the garlic.