Wash and dry fish fillets. Sprinkle with lemon juice, salt. Dice bacon. Peel and chop onion. Melt butter in the deep pot, saute bacon and onion until vegetables begin to soften. Add wine and vegetable broth, allspice and bay leaf, bring to a boil, reduce the heat. Dice tomato pulp. Cut fish fillets into portions, chop pickled cucumber. Add tomato, fish, cucumber and capers in the pot, season with salt and sprinkle with parsley.