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Rinse and pat dry 1 pound white fish fillets. Season with 3 dashes salt and 3 dashes freshly ground black pepper. Dredge in ½ cup all-purpose flour and sauté in 2 tablespoons oil until golden brown and cooked through. Remove from pan and drain on paper towels. Set aside.
Meanwhile, heat a large skillet over medium and add 2 tablespoons oil. Add 2 large peeled and coarsely grated carrots, 1 coarsely grated celery rib, 1 peeled and coarsely grated parsnip, and 1 large leek (whites and part of the green end, rinsed of all grit and sliced) and sauté, stirring frequently, until vegetables have collapsed.
Add 6 whole allspice berries, 1 bay leaf, and 4 tablespoons of tomato paste, or more to taste. Mix well and simmer, stirring occasionally, until vegetables are tender and most of the liquid has evaporated. Remove the bay leaf and allspice. Season to taste with salt and pepper.
Place one-third of the tomato-vegetable mixture on a serving platter. Lay the fried fish on top. Cover completely with the remaining tomato-vegetable mixture. Serve hot or cold.