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Gumbo of Frogs' Legs, Normandie

Finely slice one carrot, one onion, two branches celery and one leek, place them in a saucepan with branch parsley, three quarts water, sprig thyme, sprig marjoram, one bay leaf and one clove, adding one pound white, fresh fish bones or heads of same and gently boil for thirty-five minutes, strain the broth through cheesecloth into a vessel, cut in small square pieces a white onion, a green, seeded pepper and two leeks, place in saucepan with tablespoon melted butter and cook for ten minutes, occasionally stirring meanwhile, moisten with the fish broth, season with two teaspoons salt, let boil for fifteen minutes. Trim and cut in half-inch pieces twelve fresh okras and add them to the soup, with two ounces raw rice and two peeled, fresh tomatoes cut in small pieces, let boil for thirty-five minutes, plunge six ounces fresh frogs' legs in boiling water for three minutes, drain on a sieve, pick off the meat from the bones, and add the meat to the soup, with six oysters cut in quarters, six shrimps cut in small pieces and six finely sliced canned-mushrooms, and let boil for ten minutes, skim the fat from the surface, pour the soup into a soup tureen and serve.