This soup is made with a mixture of fish such as tench, carp, bream and many others, including eel, which are not generally used in this country. As with the Bouillabaisse of Provençe, the whole making of the soup depends on the kind of fish used and of the mixture of these different fish. The fish, after having been cleaned, are cut in 2 or 3 inch lengths, and cooked fairly briskly in ¾ of white wine to ¼ of water, and a little butter, a few sticks of celery, a few sprigs of parsley, thyme, 1 bayleaf, salt and pepper. They are boiled till tender, drained, put on a hot dish and a little of the fish stock is poured over them. The rest of the fish stock is strained into the tureen on slices of bread, lightly fried in butter.