Fish is cleared and divided into portions. Detached skin, head and bones are boiled for about 30 minutes in 1.5 liters of water with onion, root soup, black peppercorns and bay leaf. Broth strain. Fillet pieces are put in boiling broth and cook over low heat until tender. Margarine is melted, added to the flour and diluted with fish broth. Add tomato paste, crushed garlic and cream. Season with salt and pepper. In the finished broth put fish boil again, remove from heat and leave tightly cupped 5 minutes.