Venetian Fish Soup

Trim the fish and cut it into half-inch slices. Boil the trimmings with the water, salt and pepper to taste, the onion, one bay leaf, the parsley and half of the thyme for forty minutes. Strain the stock and reserve it.

Brown the fish slices with the garlic and remaining bay leaf in the olive oil in a large saucepan or a kettle. Add the fish stock and