Remove the peel from the onion and the garlic and chop them. Heat the olive oil in a large saucepan and sauté the onions with the garlic.
Add the peeled and chopped tomatoes (canned ones are just as good) and bring to the boil, reduce the temperature a little. Add salt and pepper and fill up with water.
Press (or grind) the small clipfish through a grater. Add to the tomatoes. Bring to the boil and simmer gently for 30 minutes, skimming a few times.
In the meantime, gut the fish, remove fins and scales. Add to the fish soup form, 2/3 of the saffron and simmer for 15 min. on low heat.
Remove 1/4 of the liquid from the fish soup and cook the peeled and sliced potatoes in it. Add the cooking liquid of the fish soup one more time.
Chop the parsley and add it with the thyme. Season with salt and pepper if necessary.
Remove the fish from the soup, cut into pieces and arrange on a warm platter.
Arrange the potatoes in portions on warmed plates, pour the soup into a saucepan and place it together with the fish fillets.
Everybody takes the soup and the fish as they like. Serve with toasted white bread and aioli to taste.
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