Wash and de-bone the fish then chop it. Put all the remainders in a pot with 1 lt of water, salt, parsley a piece of onion and a bay leaf.  Cover with a lid and boil for half hour to make a broth.

In an oven pot put the chopped onion, celery, tomatoes and parsley. Add 2 whole garlic cloves. Add the chopped fish, the wine, 2 tbsp of olive oil and the filtered broth. Cook for 30-40 minutes in the oven.

Put the bread in the oven and when toasted put it in the bowls where the soup will be served. Serve the soup.