Cut the fish into portions, salt to taste and roll in flour.
Fry on both sides until golden brown and put in a saucepan in which you will stew.
Cut the carrots into cubes, grate the carrots and fry in vegetable oil until soft.
Put the frying in a pan to the fish, add the tomato paste and pour boiling water so that the water covers the fish by half. Stew after boiling for 15 minutes, salt if necessary.
Fish can be served both hot and cold.