Ingredients:

• 2lb of fish with bones, I took salmon steaks
• 2 onions
• 3 tomatoes
• 4-5 carrots
• 2 parsnips (or parsley roots or both of these)
• 5 bay leaves
• 15 whole black peppercorns
• 1/2 cup of water
• All purpose flour for dusting
• Salt to taste
• 3 tablespoons of oil

How to prepare, step-by-step:

1. Prepare ingredients: scale fish if it isn’t scaled yet:

   

2. Pour flour into a bowl. Slice fish into portion pieces (for stakes it is good to slice each in half along the spine bone) and dust each fish piece from each side with flour:

   

3. Warm up deep frying pan with about 3 tablespoons of oil over moderate-high heat, move fish in:

   

4. Fry all fish pieces from all sides until colored, then move fish pieces to a plate:

   

5. Reduce heat to moderate, peel onions, slice them into half circles and add them to the frying pan. Fry onions until colored, stir from time to time:

   

6. Peel root vegetables (carrots, parsnips and parsley root if you have some), slice them into stripes, add them to the frying pan; mix and continue cooking vegetables together:

   

7. Blanch tomatoes, slice them and add to the pan:

   

8. Add salt to taste, bay leaves and black peppercorns, mix and continue cooking all vegetables together over light simmer for about 10 mins:

   

9. Remove about half of the vegetable sauce from the pan:

   

10. Move fried pieces of fish back in into single layer:

    

11. And cover fish layer with sauce you removed earlier:

    

12. Pour about half cup of water in, cover pan with a lid, reduce heat and simmer fish with vegetables for 25-30mins:

    

13. Serve fish together with vegetables as side, warm or cooled down to room temperature: