Greek fish soup

1 kg sea fish (perch or other)

1.5 l water

2 tomatoes

1 onions

1 beam dill or parsley

1 bay leaves

? cloves of garlic

6 Art. l. cream

2 Art. l. wheat flour
some flour to choose? we'll show

1 Art. l. margarine

5-6 grains of black peppercorns

ground black pepper

salt

Clear cut into the flesh of fish and a la carte pieces.

Pour the head, bones and skin of fish with water, bring to a boil, add the bay leaf, peppercorns, parsley and onion and cook for 30 minutes. Strain broth ready, pour the fish pieces and cook them until tender, remove the fish.

Melt the margarine, add the flour, pour a little broth, combine the mixture with the remaining broth. Add to the soup finely chopped, peeled tomatoes, cream and crushed garlic, pepper and salt.

Fish pieces to put in the soup, bring it to a boil, remove from heat and leave for 5 minutes, serve.