Prepare a light roux of vegetable oil, onion, some red tomatoes and flour. Was added to it and chopped spinach and stew to his poluomekvaneto. Dilute with fish broth, boil on medium heat for about 10 minutes and add the remaining red tomatoes, diced and shape of larger cubes fish fillets and cook for about 10-15 minutes. Thicken with yogurt, egg yolks and flour fried and seasoned with salt, ground black pepper, finely chopped dill and lemon juice.