Bring a pot of water to a boil. Carefully, unroll the vine leaves if they are rolled into a small bundle. Place in the water and simmer gently for about 3 or 4 minutes. Drain well and leave until cool enough to handle.

Place the rice into a cup and cover it with boiling water from the kettle. Leave to soak while you prepare the rest.

Chop the onion very finely. Heat the olive oil in a small pan and cook the onion until softer, about 3-5 minutes. Leave to cool slightly in a larger bowl.

Chop the fish and the bacon very very finely or process them shortly in the food processor.

Add to the bowl together with the dried breadcrumbs, drained rice, herbs, sweet paprika powder, nutmeg, salt, and pepper to taste.

Place a vine leaf on the working surface. Add about 2 teaspoons of the filling (depending on the size of your leaf) in the middle-lower part of the leaf.

Fold the left and right sides of the leaf over the filling, then form a roll, starting to roll at the base of the parcel.

Place the roll with the seam facing down in a small ovenproof cooking pot.

Repeat until you have used all the filling, arranging the rolls nicely and tightly in the dish.

Heat the broth or stock. Whisk in the tomato paste and pour the liquid over the vine leaf rolls, they should be barely covered with liquid. Add the bay leaves, peppercorns, and dried dill seeds to the pot.

Cover well, bring to a boil, turn the heat down and simmer for 30 minutes.

In the meantime, preheat the oven to 180 degrees Celsius/ 360 degrees Fahrenheit.

Remove the lid from the pot and bake the vine leaf rolls for 15 minutes.

Serve with Greek yogurt and crusty white bread or boiled potatoes.