FISH STOCK: Cut the head and tail off of the fish and place them in a large pot. Add the water, white wine, onion carrot, celery, parsley and salt and pepper. Cover and boil for 20 minutes.Set aside.
CALDILLO de CONGRIO: In a large frying pan over medium heat, add the olive oil and onions. Saute until the onions are translucent. Add the tomatoes, chili sauce and lemon juice, sauté for 4 or 5 minutes. Using a sieve pour in the fish stock until the tomatoes and onions are submerged in the liquid.
Cover and simmer for 30 minutes. Add the fish slices and cook over low heat for 10 minutes or until the fish is done. To Plate: Serve in bowls and pour cream in a circle so that there is a swirl pattern, garnish with the grated cheese.
NotesChef's Note: Prepare fish stock first.