Salt fish is cleaned and washed, then cooked in salted water. Onions, finely chopped, stew until golden in color of the fat and stir in the paprika. Add the tomatoes, peeled and chopped, and sauté until the evaporation of their water. Separately in the remaining fat fry until golden color flour and pour the broth of fish. To the resulting sauce is added stewed tomatoes, bay leaves and salt to taste. Sauce, bring to the boil, pour into a baking dish. Add the boiled fish and bake. Sprinkle with chopped parsley, bread crumbs and grated cheese and dopicha.