Red Snapper with Mediterranean Ragout

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20 cloves roasted garlic, see Cook's Note*

1 tablespoon olive oil

1/4 cup olive oil

1 pound Yukon gold potatoes, cut into 1/8-inch thick slices

2 cups onions, thinly sliced

Kosher salt and freshly ground black pepper

Kosher salt and freshly ground black pepper 

2/3 cup white wine

2 cups fish stock, recipe follows

3 pounds red snapper, cut into 6 pieces, skin on and scored

12 cherry tomatoes, halved

12 black olives, pitted

2 tablespoons chopped fresh thyme

1 tablespoon chopped fresh rosemary

2 tablespoons chopped fresh Italian parsley leaves

Fish Stock:

2 1/2 pounds white fish bones (halibut, snapper and/or cod)

12 cups cold water 

1 leek, sliced

1/2 small fennel, sliced

1 small onion, sliced 

3 stalks celery, chopped

1/2 bunch Italian parsley

1/2 bunch thyme

1/2 teaspoon whole black peppercorns 

3 bay leaves