Sicilian Fish Soup

Ingredients

• 6 servings garlic aïoli 
• 12 slices crusty baguette toasted
• 6 servings pepper black freshly ground to taste
• 28 ounce canned tomatoes diced undrained canned
• 2 tablespoons capers drained
• 3 cups chicken stock see 
• 2 pounds fish fillet cut into pieces
• 0.5 cup parsley fresh chopped
• 3  garlic clove minced
• 18  olive green quartered
• 0.5 cup mint leaves fresh toasted chopped
• 2 tablespoons olive oil 
• 1  onion chopped
• 0.3 teaspoon pepper dried red crushed
• 6 servings salt to taste

Equipment

• bowl
• ladle
• pot

Directions

1. Heat oil over medium heat in a large pot.
2. Add onion, and saue 5 minutes or until softened.
3. Add garlic, and saut 1 minute.
4. Add olives and next 5 ingredients; bring to a boil. Partially cover, reduce heat, and simmer 10 minutes.
5. Add fish, cover, and simmer 5 to 10 minutes or until fish is opaque and flakes with a fork. Season with salt and pepper.
6. Spread baguette slices with Garlic Aoli.
7. Ladle soup into bowls.
8. Garnish, if desired. Dollop remaining Garlic Aoli on soup, if desired.
9. Serve with baguette slices.