Fish soup

Fish head and bones cover with cold water, bring to boil, remove the foam, after 5 minutes, add Bay leaf, black pepper, quartered onions, cook over medium heat for 20 minutes. The broth. Again bring to a boil, add chopped cubes potatoes and carrots, leeks (sliced), reduce heat to medium and cook for 15-20 minutes. Meanwhile the fish is cut into pieces of approximately 2x2 see the Flour, stir, pour a ladle of boiling broth, stretching lumps add the cream, stir. In the soup add the fish, bring to boil, after 2 minutes, pour the cream with flour, butter, warm it up for 2 minutes, season with salt and pepper, remove from heat. Serve sprinkled with finely chopped dill.