Bouillabaisse – fish soup or fish stew usually made from 5-6 different types of fish with white wine and saffron (French cuisine). 1 kg of different fish (gobies, small mackerel, small sterlet and pike perch) 10 pcs. crayfish 250 g mushrooms (fresh or canned) 1 kg tomatoes 200 g onions 100 g olive oil 100 g butter 500 g white bread 50 g carrots 50 g celery 15 g parsley 250 g white wine 2 lemons 1 bay leaf1, 5 l water. Clean the fish from scales and gut, cut off the fins and tails, wash well with cold water and cut across the spine into half carcasses, leaving a larger piece on the side of the tail. Place the front halves in a suitable saucepan and cover with water. Add sliced ​​onion and finely chopped carrots, celery and bay leaf. Cook for 25-30 minutes. Heat the olive oil and add the diced onion to it. When the onion is lightly browned, add the tomatoes, peeled and seeded and cut into small pieces. Stir until the tomatoes are fried, then add the peeled and julienned mushrooms. Strain the broth that boiled with the fish for 25-30 minutes and pour over the sautéed tomatoes and mushrooms. Cook on low heat. Remove the crayfish boiled in salted water with vinegar from the water, clean the meat of the necks and claws (if the crayfish are large, cut them into two parts in length), add tomatoes and mushrooms filled with broth. Add the remaining raw half carcasses of fish. Salt to taste. Do not stir the soup any more so that the pieces of fish remain intact, and cook for another 10-15 minutes. Other seasonings (lemon, black pepper and finely chopped parsley) add as desired when serving. Cut the bread into slices 0.5 cm thick, brown in oil and serve on a separate plate. If desired, slices of bread can also be put in plates into which soup will be poured. Serve hot. Note. Bouillabaisse is considered a soup, but should be thick, like a relatively thin stew. It is usually cooked in a wide-bottomed pot, like stew and goulash. This soup can also be made from other types of fish: catfish, sturgeon, flounder, mullet, stellate sturgeon and carp, but always from several types of fish to make it more flavorful. When the fish is larger, it is cut into slices and cleaned of bones, and the broth is boiled from the bones and heads. The French king Louis XV considered himself a gourmet and completely surrendered to this passion (in addition to hunting and hobbies for women). Here is an example of his breakfast: a plate of mashed potatoes with toast, a large plate of Parisian pigeon soup, a plate of lamb in garlic, ten hard-boiled eggs, a piece of fatty ham with dill. By the age of forty, the king had a gray face, was obese and suffocated.