How to cook
Clean the fish, wash and salt it well. Put the chopped onion, carrots, celery, parsley and parsnip in boiling salted water to boil. Once the vegetables come to a boil, add the olive oil. Once the onion softens completely, add in the fish, along with 1 bay leaf and the peppercorns.
After 25-30 minutes, remove the fish, debone it carefully and cut it. Return it to the broth. The mussels are scraped with a knife and washed well with a brush. Add water and cook under a lid until the shells open. The cooked mussels are shelled and added to the fish soup.
Then broth from the mussels is strained and also poured in. Allow the soup to boil for another 10 minutes. Thicken the finished fish soup with mussels with beaten eggs with yoghurt and vinegar. Serve with finely chopped parsley.