Tortilla Fish Soup

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Fish Stock:

1 (2 to 3 pound) whole red snapper, scaled and gutted

1 medium onion, quartered

4 cloves garlic, smashed

1 serrano chili, halved

4 sprigs fresh thyme

2 bay leaves

8 whole black peppercorns

Kosher salt

Soup:

8 corn tortillas, cut into 1/2 inch strips

Vegetable oil, for frying

Kosher salt and freshly ground black pepper

2 tablespoons extra-virgin olive oil

1 lime, juiced, plus lime wedges for garnish

1 medium onion, sliced, for garnish

4 ripe tomatoes, cut into chunks, for garnish

2 ripe avocados, peeled and cut into chunks, for garnish

Cilantro leaves, for garnish