Coarsely chop all vegetables.

Place all ingredients in a large pot. Add the fish head/bones and cover everything with water.

Cover with a lid and bring everything to a boil.

When it boils, skim the soup. You do this by removing the top scum from the soup with a spoon. Simply discard the scum.

Let it all boil for 25 minutes, continuously skimming the soup.

Pour the soup through a fine mesh strainer or a cheesecloth/muslin and into a smaller pot.

Bring it to a boil again without a lid. The longer you boil it now, the more intense the flavor will be.

I gave it 15 minutes before I poured off what I used for the soup. The remaining was allowed to reduce for about an hour and a half.

Put butter in a pot and heat it over medium heat (9 out of 14 on my stove).

Add the chopped onions, garlic, leeks, and carrots.

Sauté for a couple of minutes. They shouldn't take on color, just become softer and a bit more translucent.

Add the stock and turn up the heat,

Let it boil for a couple of minutes and then add the cream.

Grate lime/lemon zest into the soup and add the juice.

Season with salt and pepper.

When it tastes just right, add the fish pieces (mine were about 2 x 3 cm) to the soup.

They should only boil for 2 minutes and the soup is ready.

Preheat the oven to 200 degrees Celsius (392 degrees Fahrenheit) (convection).

Cut the bread into smaller pieces.

Put oil, salt, and pepper in a small bag.

Add the bread and close the bag.

Shake well to distribute the oil on the bread pieces.

Place them in an ovenproof dish or on a baking sheet lined with parchment paper.

Bake them in the oven for about 15 minutes, but keep an eye on them - it goes quickly towards the end. I speak from experience, as mine got a bit extra crispy when the youngest needed my attention.