Cod, pike, catfish or burbot with mushrooms

Ingredients

→ TOMATO SAUCE FOR FISH
→ THYME OR SAVORY TO TASTE
→ SALT
→ 500 G COD, PIKE, CATFISH OR BURBOT
→ 3-4 BLACK PEPPER PEAS
→ 30 G CHOPPED PARSLEY OR DILL
→ 200 G OF FRESH MUSHROOMS (WHITE, ASPEN, PODBEREZOVIKI)
→ 2 BAY LEAVES
→ 1 CARROT
→ 1 ONION
→ 1 PARSLEY ROOT (OR 3\4 TEASPOONS DRY PARSLEY ROOT)
→ 0.5 TABLESPOONS MELTED BUTTER

Boil all the spices and chopped onions, carrots and parsley root for 7-10 minutes. Pour the resulting spicy broth over small pieces of fish so that it covers them half, and boil the fish for 15-20 minutes. 

The prepared mushrooms are thinly sliced and stewed, almost without adding water, in their own juice. Season to taste with salt and oil. Drain the fish broth and cook the tomato sauce on it. Put the fish on a platter, garnish with mushrooms, pour the sauce and sprinkle with chopped parsley or dill. Serve with boiled potatoes.