Fish soup in greek

Clean the fish, cut off the head, remove the skin, cut out the ridge and cut into portions. Pour
1. 5 liters of water over the head, skin and bones, add onions, greens, peppercorns and bay leaves, cook for about half an hour. Strain the stock, put pieces of fish in it and cook over low heat until tender. Melt margarine in a pan, stir in the flour and pour in some broth. Remove the fish, pour the dressing into the broth, add the mash tomato or tomatoes, crushed garlic and cream, salt, pepper. Put the fish again, boil the soup, remove from the heat and let it brew for 5 minutes under the lid. To the soup serve white perch.