Garnishes: 1/2 cup chopped fresh mint, 1/2 cup toasted pine nuts
How to Make It
Heat oil over medium heat in a large pot. Add onion, and sauée 5 minutes or until softened. Add garlic, and sauté 1 minute. Add olives and next 5 ingredients; bring to a boil. Partially cover, reduce heat, and simmer 10 minutes.
Add fish, cover, and simmer 5 to 10 minutes or until fish is opaque and flakes with a fork. Season with salt and pepper.
Spread baguette slices with Garlic Aïoli.
Ladle soup into bowls. Garnish, if desired. Dollop remaining Garlic Aïoli on soup, if desired. Serve with baguette slices.
Recipes reprinted with permission from 300 Sensational Soups (Robert Rose, 2008) by Carla Snyder and Meredith Deeds.
This is an outstanding soup for those who love tomatoes, capers, and olives - as I do. It reminds me of my favorite pasta sauce made by my mom - only in soup form. I used tilapia for the fish. I will makes this again and highly recommend it to anyone reading this review.