Whitefish with vegetables

Clean the fish, gut, rinse, cut off the head and tail. Cook the broth from the head and tail. Cut the carcass into portions and boil. Peel and finely chop the carrots and onions, spit in the oil, add the tomato paste and fry for a few minutes. Fry the flour until golden, spread with fish broth, add browned vegetables, finely chopped garlic, salt, pepper and bring to a boil. Pour the boiled whitefish pieces into the cooked sauce and serve.