Peel and finely dice the shallots. Cut the parika into 5 mm cubes. Bring the soup to the boil. Heat oil in a pot, sauté shallots and paprika, stir in rice. Deglaze with wine and add saffron. Cover the rice with the soup and cook until al dente. Keep covering with soup and stirring often. Stir in 2 tbsp. butter and the cheese. Season the fish fillets with salt and pepper and fry on both sides.