Put a pot with some oil over medium heat. Add the julienned onion and minced garlic. Cook for 4-5 minutes. Add the thinly sliced carrots, quartered physalis, and lengthwise sliced potatoes.
Season with salt, pepper, paprika, oregano, and a pinch of merkén. Cook for 2-3 minutes.
Add the white wine and broth. Cook for 12-15 minutes or until the potatoes are soft, and the broth is tasty.
Add the fish pieces and cook for 4-5 minutes. Then add ½ cup cream. Heat for 1 minute and serve.
