Sicilian Fish Soup

Name: Sicilian Fish Soup
Ingredients: 2 tablespoons olive oil; 1 onion, chopped; 3 garlic cloves, minced; 18 green olives, quartered; 1 (28-ounce) can diced tomatoes, undrained; 3 cups fish or chicken stock or broth; 1/2 cup chopped fresh flat-leaf parsley; 2 tablespoons drained capers; 1/4 teaspoon dried crushed red pepper; 2 pounds fish fillets, cut into pieces; Salt, to taste; Freshly ground black pepper, to taste; 12 toasted baguette slices; Garnishes: 1/2 cup chopped fresh mint, 1/2 cup toasted pine nuts

14 ingredients

4 steps

Ingredients

2 tablespoons olive oil
1 onion, chopped
3 garlic cloves, minced
18 green olives, quartered
1 (28-ounce) can diced tomatoes, undrained
3 cups fish or chicken stock or broth
1/2 cup chopped fresh flat-leaf parsley
2 tablespoons drained capers
1/4 teaspoon dried crushed red pepper
2 pounds fish fillets, cut into pieces
Salt, to taste
Freshly ground black pepper, to taste
12 toasted baguette slices
Garnishes: 1/2 cup chopped fresh mint, 1/2 cup toasted pine nuts

Directions

1

Heat oil over medium heat in a large pot. Add onion, and sauee 5 minutes or until softened. Add garlic, and saute 1 minute. Add olives and next 5 ingredients; bring to a boil. Partially cover, reduce heat, and simmer 10 minutes.
2

Add fish, cover, and simmer 5 to 10 minutes or until fish is opaque and flakes with a fork. Season with salt and pepper.
3

Spread baguette slices with Garlic Aioli.
4

Ladle soup into bowls. Garnish, if desired. Dollop remaining Garlic Aioli on soup, if desired. Serve with baguette slices.