Fish soup with cod, salmon, octopus, squid, mussels and flying fish roe

For the broth, place washed fish bones in a pot. Fill with cold water. Put on the heat and bring to a boil. Add sautéed onion and carrot. Reduce heat to minimum and simmer for 1 hour. 15 minutes before it's done, add bay leaf, crushed lemongrass stick, pepper, parsley stems, and salt. Let it steep. Then strain the broth through a fine sieve.

Before serving, fry diced fillets of pike perch, salmon, and cod, shrimp, mini-octopus, and squid in a pan with oil along with thyme and garlic. Season with salt and pepper. In a small pot, heat the broth, add mussels and bring to a boil until they open. Place the fish and seafood on a plate. Remove thyme and garlic. Pour over the broth. Garnish with caviar and herbs.