Take your fish fillets, season with salt and pepper and dredge in flour. Fry about 5 minutes each side on medium heat.

Grate carrots, pasnip and celery.

Cut leek in half vertically and chop it.

Fry the vegetables with butter on low heat. after 5 minutes add broth, bay leaf and allspice. Fry till vegetables are tender. Add tomato puree and season with salt and pepper.

Take a deep bowl and make a layer of fish and layer of vegetables and so on till ingretients finish.

Serve hot or cold.