Bouillabaisse - cooking recipe

Ingredients

3 lb. mixed white fish, cleaned, scaled (on bones, with heads)
2 lb. mixed rich fish, cleaned, scaled (on bone)
5 to 6 garlic cloves
1/2 c. olive oil
2 medium onions
2 medium leeks
2 celery stalks
1 fennel bulb or 1 tsp. dried fennel seed
1 lb. tomatoes
1 orange
10 to 12 sprigs parsley
2 to 3 sprigs fresh thyme
1 bay leaf
1 Tbsp. tomato paste

Preparation

Rinse the fish inside and out.
Cut all the fish across into 2-inch chunks.
Put the heads and tails into a pot; add water to cover and bring to boil. Simmer for 20 minutes.