Ingredients: 2 kg of various fresh sea fish (ruff, halibut, eel, mackerel, etc.) 5-6 tbsp. tablespoons of vegetable oil (preferably olive oil) 2 onions, 2 tomatoes, a little green onion, 2 thyme stalks, 5 parsley stalks, 1 bay leaf, 2 garlic cloves, a small dry orange peel, a little white wine, salt, pepper
Cooking method: Clean, wash the fish, cut off the fins, tails and heads, cut the large fish into pieces. Fry chopped onion rings in vegetable oil, add chopped tomatoes, green onions, parsley, thyme, bay leaf, crushed garlic and orange peel. Slightly stew everything, add tails, heads, fins, salt and pour water so that the fish is covered with it. Put on a strong fire so that the water boils quickly, cook for 7-8 minutes. Then add the rest of the fish and cook for another 7 minutes. Bouillabaisse is cooked for no more than 15 minutes. Remove the soup from heat, add white wine, pepper and put on low heat for 5 minutes. Carefully remove the fish and serve separately. Strain the broth through a sieve, put toasted slices of bread on top and sprinkle with chopped parsley.