Bouillabaisse

Fish (of various varieties) clean, wash, cut off fins, heads, tails.

Leave small fish whole, divide large fish into parts, preferably remove bones.

Cut the onion into large rings and fry in oil, add the tomatoes, green onions, parsley, thyme, bay leaf, crushed garlic and lemon peel.

Simmer everything slightly, transfer to a saucepan, add heads, tails and fish with dense meat, such as eel and halibut.

Season with salt and water so that all the fish are covered.

Put on high heat to boil the broth quickly, and cook it for 7-8 minutes.

Then lower the fish with softer meat and cook for another 7 minutes.

Bouillabaisse should not simmer for more than 15 minutes.

Then it should be removed from the burner, pour in white wine, stir, pepper hard and put on the lowest heat.

Heating time - 5 minutes.

Enjoy your meal!