Boil the rice and drain when al dente. Add the saffron, dissolved in a little warm water, the eggs, lightly beaten, and the grated Parmesan cheese. Stir well. Allow to cool. In the meanwhile make the filling. In a rather large pan brown garlic and onion in olive oil, then add a few peeled tomatoes and finally the fish. Baste with white wine and finish cooking, adding, if necessary, a ladleful of hot water. The sauce must be smooth but not runny. To make the croquettes, take a bit of the rice mixture and shape a sort of cup; place a bit of filling in it and cover with more rice. Coat the croquettes in white flour, then put in beaten eggs and coat with breadcrumbs. Deep-fry in plenty of olive oil and drain. Serve hot.