Fish are cleared from the viscera and gills. Watered with apple cider vinegar or lemon juice and leave for 20 minutes. Cut the leek into small pieces and stew in olive oil to soften. Add tomato paste, olives, free of stones, bay leaves, allspice and black pepper. Pour 1 cup water (optional half the water can be replaced with wine) and simmer on low heat for a few minutes. Tries of salt because the olives are savory and, if necessary, an additional and with this stuffing is filled fish. In a buttered baking dish place the fish and the remaining stuffing is put around them. Pour one cup of water and cook in the oven for 30 minutes. Serve with season salad or sauce from baking.