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Saute onion and garlic in oil until the onion is soft. Add the tomatoes, chilies, allspice, salt and pepper. Cook for 3 minutes. Add the stock and the chopped potatoes. Bring mixture to a boil. Reduce heat, cover and simmer for 30 minutes. Puree in food processor and return to the pan. Add the rice and the quartered potatoes, cover and simmer for 20 minutes. Add the peas, corn, shrimp and fish. Simmer for 5 minutes. With a fork stir in the beaten eggs. Add milk and continue to simmer just long enough to heat through. Serve, garnished with cilantro.
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