Cut the fish into chunks. Insert clove buds in the onion bulb.

Bring 1.5 quarter of water to boil, add salt, onion, greens, seasonings, add olive oil and simmer for 10 minutes, then add fish and simmer for additional 10 minutes.

Remove the fish and greens from the soup, strain the stock. Separate fish bones. Dissolve flour in a dollop of water, add the stock, put the fish, simmer for 5 minutes, then add minced garlic.

When serving, add lemon juice to the soup, serve croutons aside.